- 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.
- Remove the ribs of the kale and tear into small pieces
- 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.
- 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.
- 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.
- When just about to serve, add the sliced shiitake.
- Place the chicken, chestnut and kale stir fry in a serving bowl and garnish with garlic chives.
Chicken, Chestnut and Kale Stir Fry
Recipe by Jo Feehan
Serves 2
Ingredients
- 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
