This chicken stir fry recipe is a variation of dak yachae bokkeum (닭야채볶음). Dak (닭) is chicken, yachae is vegetable, and bokkeum (볶음) refers to dishes that are stir-fried or sautéed in a sauce. In this recipe, I stir-fried chicken with some kale and mushrooms. It’s a quick healthy one-pot meal that’s perfect for a weeknight meal!
With some steamed rice, your dinner will be ready in less than 30 minutes!
Vegetable options for stir fry
I like to use lots of kale and mushrooms to make it a healthy one-dish meal. Some people don’t like kale because of its bitter taste. The slightly sweet and savory sauce in this recipe nicely balances out the bitterness of the kale. Remember to look for fresh deep colored kale with small to medium leaves and thinner stalks. Smaller kale is tenderer and sweeter.
You can add some strips of carrot, red chili or bell pepper for a pop of color.
For other options, try other green leafy vegetables such as spinach, Swiss chard and bok choy. Broccoli, green beans, asparagus, or zucchinis are all great as well. Vegetable options are indeed endless! If you’re using hard vegetables like broccoli, blanch or steam them before stir-frying with the chicken. You can do this in the same skillet you’ll be using for the stir-fry.
Chicken stir fry sauce
This chicken stir fry sauce recipe is made with a few basic ingredients such as soy sauce, rice wine, sesame oil, sugar and garlic and ginger. You can swap a tablespoon of soy sauce with a tablespoon of oyster sauce if you like. If you don’t have rice wine, use a little bit of fresh lemon juice. It’ll brighten up the flavor nicely.
This recipe doesn’t yield a lot of sauce, but you can add a little bit of water to the sauce if you like the dish a bit saucier. Also, Korean stir fry sauces don’t typically call for a starch to thicken the sauce, but feel free to add it if preferred. Regardless, the sauce is so versatile! You can use it in any stir fry dish.
How to make chicken stir fry
The actual stir-frying process goes very quickly, so prepare all of the ingredients and sauce before you begin cooking.
- Heat a large skillet over high heat with a tablespoon of cooking oil until very hot.
- Add the chicken pieces in a single layer. Do not touch for a minute or two until the chicken is nicely seared. Flip them over and sear the other side.
- Add the kale, mushrooms, optional red pepper. Drizzle the remaining sauce over the vegetables, and sprinkle with crushed red pepper if using. Continue to stir-fry until the kale and mushrooms are softened.
More chicken stir fry recipes
Stir-fried chicken and baby bok choy
Stir-fried chicken and summer vegetables
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 pound skinless, boneless chicken thighs (or breast)
- 8 ounces kale
- 6 ounces fresh mushrooms (white, crimini, or shiitaki)
- 1 red chili pepper or 1/4 red bell pepper - optional
- 1/4 teaspoon crushed red pepper - optional
- 1 teaspoon sesame seeds - optional
- 1 tablespoon cooking oil for stir-frying
Stir Fry Sauce
- 3 tablespoons soy sauce See notes
- 1 tablespoon rice wine (or mirin) or 1 tablespoon lemon juice
- 1-1/2 tablespoons sugar (or brown sugar)
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- pinch black pepper
Instructions
- Combine the sauce ingredients, and stir well to dissolve the sugar.
- Cut the chicken into bite size pieces.
- Marinate the chicken with 3 tablespoons of the sauce while preparing the vegetables.
- Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain well.
- Give the mushrooms a quick rinse, and cut into quarters (or halves if small).
- Heat a large skillet over high heat with a tablespoon of cooking oil until very hot. Add the chicken pieces to the pan in one layer. Do not touch for a minute or two until the chicken is nicely seared. Flip them over and sear the other side. The chicken does not need to be cooked through at this point.
- Add the kale, mushrooms, and optional red pepper. Drizzle the remaining sauce over the vegetables, and sprinkle with crushed red pepper if using. Continue to stir-fry until the kale and mushrooms are softened, about 3 minutes. Serve hot on top of rice or with a separate bowl of rice.
Notes
- Add 2 to 3 tablespoons of water if you like a bit more sauce.
- Add a couple of teaspoons of cornstarch for a thicker sauce.
This recipe was originally posted in December 2012. I’ve updated it here with new photos, more information and minor changes to the recipe.
Priscella says
Does this really take 1 hour and 10 min to cook? That seems like a long cooking time.
Hyosun says
oh sorry that was a mistake. Fixed it. Thank you!
Leilani says
Made it with fresh red chilli and couscous instead of steam rice, yummy!
Abie says
My family love this meal, we have it at least once a month. It’s easy, quick and simple but best part is it’s so very healthy. Has all my top favorite chicken, kale and mushroom. Thank you for sharing your recipes, loving Korean dishes!
Yaoli says
We had this today and it was delicious! Easy too, good way to eat vegetables. Thank you!
Heeyoung says
Hi! My husband doesn’t like the taste of ginger so I was wondering if you had any ideas for a good substitute that could help enhance the flavor?
Hyosun says
You can simply omit it.
Yolande says
Just made this, it’s so good!!!! Per your notes, added some cornstarch. Definitely will make again. I wish we can add pics of the delicious food we make using your recipes🙏
Hyosun says
That’s nice to hear! Thank you, Yolande! If you have a social media account, such as Pinterest, Instagram, or Facebook, you can share your photos.
Emily says
This was an easy and delicious weeknight meal! I used ground beef since it was what I had, but I think would be even better with chicken. I added a 10 oz bag of frozen green beans as well.
Jennifer says
I altered it a bit. Since I didn’t have Kale, I used bok choy and baby broccoli. It turned out delicious!
Marlene Knell says
I made this with spinach instead of kale, added more red pepper and doubled the sauce. Served it on jasmine rice. Delicious. Thank you!
Dawn says
Amazing!!! I am stuck with a sad pantry of quarantine Staples and didn’t think this sauce would be as flavorful as was looking for. It is so addictive and good, perfect balance of sweet and heat! Used tofu since didn’t have any chicken left and it’s lovely! Thank you can’t wait to try your other recipes !
Hyosun says
Thanks! Tofu sounds awesome!
Karen of Ohio says
Thanks for a great dinner. This was awesome. Added red peppers per the suggestion. Don’t forget the red pepper flakes!
Hyosun says
Awesome! I bet the dish looked beautiful too with red color. Thanks for leaving me a feedback! It means a lot to me.
Kelly says
This turned out great! Thanks for the recipe.
isa says
I made it for the first time today and I love the sauce flavor. Keep these ingredients with you all the time if you love Asian healthy food
Hyosun says
Thank you, Isa!
Lauren says
I was looking for more kale recipes to use up the big bag in my fridge and I came across your recipe. I cooked it for dinner tonight and it’s a keeper! Thank you for sharing!
Hyosun Ro says
That’s great to hear! Thanks for letting me know.
Anonymous says
So tasty. Made mine with beef instead of chicken and it still all tasted great!
Pebble says
Thank you for a great recipe! Made this for my family and it was delicious, warm and comforting!
Hyosun Ro says
So happy to hear it came out delicious for you and your family! Thanks for taking the time to write me the feedback. Cheers!
Sandra SECooking says
I really love kale and actually like bit of bitterness that provide in the dish, but your recipe is packed with flavor. I am loving it!!!
Pola M says
That chicken looks delicious!! And with the kale must make a great combination!
Nami | Just One Cookbook says
I LOVE kale, and this looks like a perfect quick meal for weeknight. Protain + veggie on top of rice, and just one bowl of rice to wash. 🙂 Thanks for sharing!
Frugal Flo says
cant wait to try this! 😀