Kale and chicken stir-fry

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Wok de chou kale au poulet
A PDO
Preparation
15 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 1 bunch of kale
  • 4 carrots
  • 1 large onion
  • 2 cloves of garlic
  • 500 g chicken fillets
  • 3 tablespoons of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
  • 2 spring onion stalks (or fresh onion stalks)
  • 3 tablespoons of soya sauce
  • 3 tablespoons of honey
  • 1 teaspoon of sesame seeds
  • Pepper

Tip

For a vegetarian dish, you can replace the chicken with tofu, preparing it in the same way. For other chicken recipes, have a look at, for example, the Tandoori chicken with mango salad and olive oil, the Roast chicken with pomegranate and potatoes, or the Chicken tagine with candied lemon and green olives.

Instructions

  • Remove the central ribs from the kale leaves. Rinse them under running water and dry them in a salad spinner (or in a tea towel), then chop them coarsely.
  • Peel the carrots, then rinse them under running water. Cut them into cubes. Peel the onion and the garlic. Finely chop the onion and mince the garlic.
  • Heat 1 tablespoon of olive oil in a wok over a high heat to brown the whole chicken fillets on all sides (about 5 minutes). Add two tablespoons of soy sauce and cook for a further two minutes. Once cooked, set the chicken aside wrapped in aluminium foil to keep it nice and tender.
  • Add 2 tablespoons of olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – to the wok and fry the garlic, onion and carrots until golden brown.
  • Add the kale and honey, reduce the heat slightly and cover. Leave to cook for about 5 minutes, stirring regularly.
  • Cut the chicken into slices and mix it with the cabbage. Just before serving, sprinkle with sesame seeds and finely chopped spring onions.

Tip

For a vegetarian dish, you can replace the chicken with tofu, preparing it in the same way. For other chicken recipes, have a look at, for example, the Tandoori chicken with mango salad and olive oil, the Roast chicken with pomegranate and potatoes, or the Chicken tagine with candied lemon and green olives.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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