Lemongrass Chicken and Kale Stir Fry
1 bunch kale, washed, dried
3 tsp sesame oil
1 stick lemongrass, white part only, finely chopped
2 garlic cloves, crushed
2cm piece ginger, peeled, grated
500g chicken breast fillet, trimmed, thinly sliced
2 tbs peanut oil
125g snow peas, trimmed, thinly sliced
1 tbs fish sauce
1 tbs grated palm sugar
1 lime, juiced
½ cup Thai basil leaves
1/2 cup roasted salted cashew nuts
Steamed rice or noodles, to serve
- Remove the centre stem from the kale, tear leaves into smaller pieces. Combine sesame oil, lemongrass, garlic and ginger in a bowl. Add chicken, stir to coat.
- Heat the wok over high heat until hot. Add 2 tsp oil and swirl to coat the wok. Add one quarter of the chicken, stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and chicken in three batches.
- Add remaining oil with kale and snow peas, stir-fry 1 minute. Return all the chicken and any juices to the wok. Add combined fish sauce, palm sugar and lime juice, stir-fry 30 seconds. Remove from heat, scatter over the basil and cashews. Serve over rice or noodles.