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    Home » Main Dish

    Chicken Stir Fry with Kale and Mushrooms

    Published 11/11/2019. Updated 10/09/2021

    Jump to Recipe

    This chicken stir-fry with kale and mushrooms is a quick healthy one-pot meal! The stir fry sauce is so versatile that you can use it with any meat and/or vegetables in the fridge. Perfect on a busy weeknight!

    DSC6704 3 e1573582520487 - Chicken Stir Fry with Kale and Mushrooms

    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.

    DSC6752 e1573537446354 - Chicken Stir Fry with Kale and Mushrooms

    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.

    DSC6891 2 e1573583561362 - Chicken Stir Fry with Kale and Mushrooms

    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

    DSC6735 e1573582503830 - Chicken Stir Fry with Kale and Mushrooms

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC6752 350x350 - Chicken Stir Fry with Kale and Mushrooms

    Chicken Stir Fry with Kale and Mushrooms

    4.57 from 41 votes
    Main
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 2
    Print Recipe

    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 tablespoon sugar (or brown sugar) adjust to taste or use your favorite sugar substitute
    • 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.
      DSC6891 1 640x427 - Chicken Stir Fry with Kale and Mushrooms
    • Cut the chicken into bite size pieces.
      DSC6635 2 640x427 - Chicken Stir Fry with Kale and Mushrooms
    • Marinate the chicken with 3 tablespoons of the sauce while preparing the vegetables.
      DSC6640 640x427 - Chicken Stir Fry with Kale and Mushrooms
    • Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain well.
      DSC6628 640x427 - Chicken Stir Fry with Kale and Mushrooms
    • Give the mushrooms a quick rinse, and cut into quarters (or halves if small).
      DSC6632 640x427 - Chicken Stir Fry with Kale and Mushrooms
    • 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.
      DSC6646 640x427 - Chicken Stir Fry with Kale and Mushrooms
    • 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.
      DSC6654 640x427 - Chicken Stir Fry with Kale and Mushrooms

    Notes

    1. You can replace 1 TB soy sauce with the equal amount of oyster sauce, if available.
    2. Add 2 to 3 tablespoons of water if you like a bit more sauce.
    3. Add a couple of teaspoons of cornstarch to no. 2 water for a thicker sauce. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This recipe was originally posted in December 2012. I’ve updated it here with new photos, more information and minor changes to the recipe.

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    Comments

    1. Meg says

      January 10, 2023 at 12:48 am

      Hello! This recipe reminds me of your Dak Yachae Bokkeum recipe, I loved that one so much! I can’t seem to find the Dak Yachae Bokkeum recipe on your website anymore 🙁 is there a possibility for that recipe to be posted again? Thank you thank you!

      Reply
      • Hyosun says

        January 13, 2023 at 11:09 pm

        Oh yes I will update it and repost.

        Reply
    2. Marsha Rosenberg says

      December 11, 2022 at 12:04 am

      5 stars
      Just delicious! The entire family loved it! I used all the greens I had received that day in my farm box (Tuscan kale, spinach, petit vert- a kale-Brussels sprout kind of vegetable and shiitake). I increased the sauce by half which was perfect. I used mirin and sake and oyster sauce for part of the soy sauce. I will cwromake this again!

      Reply
      • Hyosun says

        December 15, 2022 at 11:12 pm

        Oh sounds great!! Really an excellent way to eat a lot of vegetables.

        Reply
    3. Kayune says

      November 03, 2022 at 10:12 am

      made this today; very easy and tasty! thank you again for your simple but delicious recipes!!

      Reply
    4. Priscella says

      September 25, 2021 at 7:33 pm

      Does this really take 1 hour and 10 min to cook? That seems like a long cooking time.

      Reply
      • Hyosun says

        September 26, 2021 at 12:00 am

        oh sorry that was a mistake. Fixed it. Thank you!

        Reply
    5. Leilani says

      March 20, 2021 at 3:12 pm

      Made it with fresh red chilli and couscous instead of steam rice, yummy!

      Reply
    6. Abie says

      February 07, 2021 at 9:38 pm

      5 stars
      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!

      Reply
    7. Yaoli says

      January 21, 2021 at 12:37 am

      5 stars
      We had this today and it was delicious! Easy too, good way to eat vegetables. Thank you!

      Reply
    8. Heeyoung says

      November 13, 2020 at 3:41 am

      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?

      Reply
      • Hyosun says

        November 14, 2020 at 12:43 am

        You can simply omit it.

        Reply
    9. Yolande says

      November 11, 2020 at 10:06 pm

      5 stars
      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🙏

      Reply
      • Hyosun says

        November 14, 2020 at 12:56 am

        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.

        Reply
    10. Emily says

      November 07, 2020 at 9:01 am

      5 stars
      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.

      Reply
    11. Jennifer says

      August 26, 2020 at 3:59 pm

      5 stars
      I altered it a bit. Since I didn’t have Kale, I used bok choy and baby broccoli. It turned out delicious!

      Reply
    12. Marlene Knell says

      August 08, 2020 at 12:12 pm

      5 stars
      I made this with spinach instead of kale, added more red pepper and doubled the sauce. Served it on jasmine rice. Delicious. Thank you!

      Reply
    13. Dawn says

      April 26, 2020 at 11:27 am

      5 stars
      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 !

      Reply
      • Hyosun says

        April 27, 2020 at 1:45 am

        Thanks! Tofu sounds awesome!

        Reply
    14. Karen of Ohio says

      February 09, 2018 at 9:41 pm

      Thanks for a great dinner. This was awesome. Added red peppers per the suggestion. Don’t forget the red pepper flakes!

      Reply
      • Hyosun says

        February 10, 2018 at 10:45 am

        Awesome! I bet the dish looked beautiful too with red color. Thanks for leaving me a feedback! It means a lot to me.

        Reply
    15. Kelly says

      April 17, 2017 at 10:35 pm

      This turned out great! Thanks for the recipe.

      Reply
    16. isa says

      May 31, 2014 at 2:53 am

      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

      Reply
      • Hyosun says

        June 02, 2014 at 2:09 am

        Thank you, Isa!

        Reply
    17. Lauren says

      October 17, 2013 at 2:16 am

      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!

      Reply
      • Hyosun Ro says

        October 17, 2013 at 4:48 pm

        That’s great to hear! Thanks for letting me know.

        Reply
    18. Anonymous says

      January 14, 2013 at 9:37 pm

      So tasty. Made mine with beef instead of chicken and it still all tasted great!

      Reply
    19. Pebble says

      December 09, 2012 at 3:33 pm

      Thank you for a great recipe! Made this for my family and it was delicious, warm and comforting!

      Reply
      • Hyosun Ro says

        December 09, 2012 at 6:59 pm

        So happy to hear it came out delicious for you and your family! Thanks for taking the time to write me the feedback. Cheers!

        Reply
    20. Sandra SECooking says

      December 08, 2012 at 4:11 am

      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!!!

      Reply
    21. Pola M says

      December 05, 2012 at 5:45 pm

      That chicken looks delicious!! And with the kale must make a great combination!

      Reply
    22. Nami | Just One Cookbook says

      December 05, 2012 at 7:42 am

      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!

      Reply
    23. Frugal Flo says

      December 04, 2012 at 5:37 am

      cant wait to try this! 😀

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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