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Chicken, Chestnut and Kale Stir Fry

Recipe by Jo Feehan

Serves 2

  • 90gm soba noodles
  • ½ free range chicken breast
  • 12 chestnuts, cooked, peeled and broken in half.
  • 6 fresh shitake mushrooms, thinly sliced
  • garlic chives
  • 1 x long red chilli, sliced on the diagonal
  • 1 garlic clove
  • 2cm piece ginger
  • ¼ cup soy sauce
  • ¼ cup shaoshing wine
  • ½ cup chicken stock
  • 4 stalks of kale
  • rice bran oil
  1. Slice the chicken breast into strips and place in a bowl with the soy sauce, shaoshing wine. Use a microplane to grate the garlic and ginger, add to bowl and set aside to marinade.
  2. Remove the ribs of the kale and tear into small pieces
  3. Place a medium saucepan of water on to boil and cook the soba noodles for 3 minutes. Drain, loosen with a little rice bran oil and set aside.
  4. Heat about 2 tablespoons of rice bran oil in a wok. Remove chicken strips from marinade – keeping the reserve liquid – and stir fry for 2 minutes. Add the kale, chestnuts and chilli and stir fry for a further 3 minutes.
  5. Combine the chicken stock with the reserve marinade and add to the wok along with the soba noodles. Mix through thoroughly. Cook for a further 1 minute.
  6. When just about to serve, add the sliced shiitake.
  7. Place the chicken, chestnut and kale stir fry in a serving bowl and garnish with garlic chives.

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