Lemongrass Chicken and Kale Stir Fry

Serves 4


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


  1. 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.
  2. 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.
  3. 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.