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Chicken & Kalette Stir-Fry

with Coconut Chips over Spiced Rice

Cooking time

25 minutes




690 /serving

Lovers of kale, meet your new favourite brassica: kalette, a cross between kale and Brussels sprouts, which they resemble more in size. These cute little bundles of nutritional joy are ideal in a stir-fry, where their leafy folds will hold onto all that flavourful sauce. Serve this quick-made main on a bed of fluffy jasmine rice, spiked with sautéed scallions and ginger.

We will send you:

  • 4 Chicken thighs
  • 140g Multicoloured baby peppers
  • 20g Ginger
  • 1 Scallion
  • 85g Kalette
  • 157g Jasmine rice
  • 30ml Sweet soy sauce
  • 30ml Ponzu lime sauce
  • 15g Organic toasted coconut chips
  • 13g Chicken stir-fry spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
21 g
Saturated Fat
8 g
1620 mg
Total Carbs
82 g
9 g
43 g
7 g
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Cook the rice
In a medium pot, combine the rice and 1 ½ cups water (double for 4 portions); season with ⅓ of the spice blend. Bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Cook the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, thinly slice the peppers into rounds. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Cook the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the white bottoms of the scallion and ginger to the pan. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer ½ the mixture to a small bowl and set aside. Add the kalette and peppers to the pan; season with the remaining spice blend. Cook, stirring frequently, 3 to 5 minutes, until beginning to soften.
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Make the stir fry & serve
To the pan of vegetables, add the ponzu and sweet soy sauce. Cook, stirring frequently, 1 to 2 minutes, until the vegetables are coated with the sauce. To the pot of rice, add the reserved cooked scallions and ginger and stir to combine thoroughly. Divide the finished rice between your plates. Top with the vegetables, sauce and chicken. Garnish the dish with the toasted coconut chips and as many of the green tops of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.