Simple Chicken Kale Mushroom Stir Fry

Simple Chicken Kale Mushroom Stir Fry is an easy 30 minute weeknight dinner idea! Naturally low carb (serve over cauliflower rice) and optionally gluten free (substitute GF tamari for soy sauce).

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How about an easy weeknight stir fry recipe in this week's edition of Sunday Scratchups? Simple Chicken Kale Mushroom Stir Fry is your newest recipe from scratch around grocery sales and affordable ingredients, featuring sale sliced mushrooms, clearance chicken, and affordable pre-chopped kale from ALDI.

So yeah... I forgot to plant kale in my garden this year. But I'm a big fan of this pre-chopped, triple washed, organic kale at ALDI for use year round, because although I do love fresh garden kale, I do hate stripping the leaves and getting it recipe ready. If pre-packaged convenience is what it takes to get you to eat more healthy greens? Go for it!

Simple Chicken Kale Mushroom Stir Fry

Ingredients

2 tablespoon olive oil, divided
1-1.5 lbs boneless skinless chicken breast, trimmed and cut into bite sized pieces (see Note)
Sea salt, to taste
Black pepper, to taste
1 teaspoon sesame oil, optional but recommended
½ a medium yellow onion, halved then thinly sliced
2 teaspoon minced garlic (about 4 cloves)
8 oz mushrooms, sliced
6 oz chopped kale (about 5 cups)
½ teaspoon powdered ginger
¼ teaspoon crushed red pepper
2 tablespoon soy sauce

Directions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat for about a minute. Add the chicken and season it with sea salt & pepper. Continue to saute chicken over medium-high heat for 8-9 minutes, stirring occasionally, until browned and cooked through.

Remove chicken to a separate bowl and reduce heat to medium. Add 1 tablespoon olive oil, sesame oil (if using), onion, and minced garlic to the pan. Cook for one minute, then stir in the mushrooms. Continue sauteing over medium heat for five minutes or until they soften and brown, stirring occasionally.

Stir in the kale. Season with crushed red pepper, ginger, and soy sauce, and continue to saute over medium heat, stirring frequently, until kale is just wilted. Stir chicken back in until heated through.

Serve over cooked rice (or over cauliflower rice, if low carb).

Note: I used 1.5 lbs chicken because that was the size of my clearance package today, but next time I would probably just use one pound for a better chicken-to-veggie ratio since the kale cooks down so much.

An easy weeknight chicken stir fry recipe

Stir fry is often better when you don't over-complicate things: You don't need 20 different veggies or spices or sauces; just keep it simple and let your seasonings & sauce enhance the natural flavor of your protein + vegetables, rather than overpower them. Your easy chicken kale stir fry can be on the table in about 30 minutes start to finish, making it a great weeknight dinner option.

Simple chicken kale mushroom stir fry is naturally low carb (if you omit the rice), and optionally gluten free (substitute GF tamari for the soy sauce). And, it packs in a ton of flavor for so few ingredients!

Simple Chicken Kale Mushroom Stir Fry, printable recipe

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Simple Chicken Kale Mushroom Stir Fry

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Your easy chicken kale stir fry can be on the table in about 30 minutes start to finish, making it a great weeknight dinner option.

Course dinner

Keyword chicken, easy recipe, kale, stir fry, weeknight dinner

Total Time 30 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 2 tablespoon olive oil divided
• 1-1.5 lbs boneless skinless chicken breast trimmed and cut into bite sized pieces (see Note)
• Sea salt to taste
• Black pepper to taste
• 1 teaspoon sesame oil optional but recommended
• ½ a medium yellow onion halved then thinly sliced
• 2 teaspoon minced garlic about 4 cloves
• 8 oz mushrooms sliced
• 6 oz chopped kale about 5 cups
• ½ teaspoon powdered ginger
• ¼ teaspoon crushed red pepper
• 2 tablespoon soy sauce

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Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat for about a minute. Add the chicken and season it with sea salt & pepper. Continue to saute chicken over medium-high heat for 8-9 minutes, stirring occasionally, until browned and cooked through.
• Remove chicken to a separate bowl and reduce heat to medium. Add 1 tablespoon olive oil, sesame oil (if using), onion, and minced garlic to the pan. Cook for one minute, then stir in the mushrooms. Continue sauteing over medium heat for five minutes or until they soften and brown, stirring occasionally.
• Stir in the kale. Season with crushed red pepper, ginger, and soy sauce, and continue to saute over medium heat, stirring frequently, until kale is just wilted. Stir chicken back in until heated through.
• Serve over cooked rice (or over cauliflower rice, if low carb).

Notes

I used 1.5 lbs chicken because that was the size of my clearance package today, but next time I would probably just use one pound for a better chicken-to-veggie ratio since the kale cooks down so much.

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