I was craving Asian flavors and raided the fridge to see what would come together. The result was a simple, satisfying chicken, shiitake, and kale stir fry. The chicken turned out juicy and well seasoned, the shiitake mushrooms added earthy depth, and the kale gave the dish color and texture. I served it over garlic rice with a spicy sugar snap pea sauté on the side, and it made a great weeknight meal for the family.
Chicken, Shiitake, and Kale Stir Fry
Marinade and Sauce:
- ⅓ cup soy sauce
- ½ cup chicken broth
- 3 tbsp rice wine vinegar
- 2 tbsp corn starch
- 2 tsp fresh ginger, minced
- 1 clove garlic, minced
- Freshly ground black pepper, to taste
Stir Fry Ingredients:
- 1 tbsp vegetable oil, divided (add more if needed)
- 1 yellow onion, sliced
- 8 oz shiitake mushrooms, stems removed and sliced
- 3 cups kale, chopped
- 2 garlic cloves, minced
- 3 chicken breasts, cut into thin, bite-sized strips
- 2 green onions, thinly sliced, for garnish
How to Make a Chicken, Shiitake, and Kale Stir Fry
- Prepare the marinade: In a large bowl, whisk together the soy sauce, chicken broth, rice wine vinegar, corn starch, minced ginger, minced garlic, and a few grinds of black pepper until smooth. The corn starch helps thicken the sauce later.
- Marinate the chicken: Reserve about half of the mixture for the sauce, then place the chicken strips in a resealable bag or a covered container and pour the other half of the marinade over them. Refrigerate for 2–3 hours to allow the flavors to penetrate. Remove the chicken from the refrigerator about 20 minutes before cooking so it comes closer to room temperature.
- Sauté the vegetables: Heat half of the oil in a large cast-iron skillet or wok over medium-high heat. Add the sliced onion and cook for about 2 minutes until it begins to soften. Add the sliced shiitake mushrooms and stir-fry for another 1–2 minutes until they release their juices. Add the chopped kale and the minced garlic, season lightly with sea salt and freshly cracked pepper, and stir constantly for about 1 minute until the kale begins to wilt but still retains some texture. Transfer the vegetables to a bowl and set aside.
- Cook the chicken in batches: Add the remaining oil to the skillet and heat until hot. Working in two batches prevents overcrowding and helps the chicken sear rather than steam. Add half the chicken and cook, stirring occasionally, for about 2 minutes, until the pieces are mostly cooked through and lightly browned. Transfer that chicken to the bowl with the vegetables. If needed, add a little more oil to the pan and cook the remaining chicken for another 2 minutes, then add it to the bowl as well.
- Finish the sauce and combine: Whisk the reserved marinade briefly to recombine any settled starch, then pour it into the hot skillet over medium heat. Stir for a few seconds as the sauce begins to thicken. Return the chicken, vegetables, and any accumulated juices to the skillet, toss everything together, and heat through until the sauce evenly coats the ingredients and the dish is piping hot.
- Serve: Spoon the stir fry over garlic rice and garnish with thinly sliced green onions. Serve immediately for best texture and flavor.
Tips for success: cut the chicken into uniformly thin strips so it cooks quickly and evenly; cook in batches to maintain high heat in the pan; and reserve part of the marinade to use as a finishing sauce rather than discarding it. The corn starch in the marinade helps the sauce cling to the chicken and vegetables, creating a glossy finish.
Variations and serving ideas: swap the kale for baby bok choy, spinach, or thinly sliced cabbage if you prefer a milder green. Add a splash of sesame oil or a sprinkle of toasted sesame seeds at the end for extra aroma. For more heat, stir in a teaspoon of chili paste or thinly sliced fresh chiles when you add the reserved sauce.
This chicken, shiitake, and kale stir fry is a balanced, flavorful main that comes together quickly once the chicken has marinated. It’s great for meal prep, family dinners, or when you want a home-cooked Asian-inspired dish without a long ingredient list. Serve it with garlic rice and a simple sautéed vegetable on the side for a complete meal.