In a medium-sized bowl, mix all the marinade ingredients with the chicken. Cover in cling film and leave to marinade in the fridge - ideally for a couple of hours or overnight, but 20 or 30 minutes is fine if you’re short on time.
In a wok or large frying pan add the oil and heat on high. Using a slotted spoon, scoop out the chicken from the marinade, let the marinade drip back into the bowl, and place in the wok. It will sizzle, so be careful not to get splashed.
1 tbsp vegetable oil
Turn the heat down to medium and let the chicken cook for a couple of minutes without moving it around. This will ensure you get a lovely sticky brown coating on the chicken. Give everything a stir and cook the chicken for another couple of minutes until it’s just about cooked through.
Add in the reserved marinade and a splash of water, then and turn up the heat to bring to the boil (it must be heated to boiling, as it’s had the raw chicken in it).
Turn the heat back down to medium and add in your broccoli. Cook for two minutes and then add in your mushrooms, sugar snap peas and yellow pepper. Cook for a further two minutes, stirring often.
1 small head of broccoli, 3 mushrooms, 100 g (1 cup) sugar snap peas, 1 yellow bell pepper
Pour in the cornflour mix a little at a time, giving it a good stir. This will thicken the sauce and ensure it coats the veg nicely. If it’s looking too dry, you can add another splash of water and heat through.
1 tbsp cornflour
Stir in the kale for the last minute of cooking, then turn off the heat.
100 g (2 packed cups) chopped kale
Serve topped with some finely chopped red chillies and a few chilli flakes.
1 small chilli pepper, 1 pinch chilli flakes, cooked noodles or boiled rice
Video
Notes
Can I make it gluten free?
Yes, replace the soy sauce with tamari. I would use 3 tbsp of tamari instead of 4 as I find it can be a little overpowering.Mirin and rice wine occasionally contain gluten - so check your brand. You can replace with an extra splash of sherry.Also, serve with rice or gluten free noodles..
Can I make it ahead?
This stir fry tastes best when made right before serving. However, leftovers can make a great salad the next day. Simply cook quickly, cover and refrigerate until the next day. Add a few leaves and a little couscous and you have a great lunch..
Can I make it vegetarian?
Yes, replace the chicken with a meat-free alternative such as tofu or quorn, or you can leave out entirely. There's no need to marinade if you're only making it with vegetables. I'm i'm making a veggie version, I like to sprinkle on some chopped cashews before serving..
Nutritional Information is per serving, without the serving suggestion of rice or noodles.