Recipe description
June 26, 2026
Kale wok with chicken
Quick kale and chicken stir-fry for steady digestion support
Protein Rich
88%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from kale and vegetables.
- Lean protein supports satiety and gut function.
- Fast wok method preserves greens and flavor with minimal fuss.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kale
4
cup
Chicken, breast
2
piece
Soy sauce
2
tablespoon
Oil, olive
1
tablespoon
Garlic
2
clove
Onion
1
piece
Capsicum, red
1
piece
black pepper
0.5
teaspoon
Instructions
1
Slice the chicken breast into thin strips.
2
Finely chop the garlic and onion.
3
Heat the olive oil in a wok over medium-high heat.
4
Add the chicken strips and stir-fry for 5-7 minutes until cooked through.
5
Add the garlic, onion, and sliced red bell pepper. Stir-fry for another 3 minutes.
6
Add the kale and soy sauce, and stir-fry until the kale is wilted, about 2-3 minutes.
7
Season with black pepper and serve hot.
More Recipes For Your Gut
Nutrition
380 kcal
Calories
28 g
Protein
20 g
Carbohydrates
6 g
Fiber
6 g
Sugar
14 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
What makes kale a good choice for a quick stir-fry with chicken?
Kale adds fiber, vitamins, and polyphenols, and it cooks quickly in a hot wok, pairing well with lean chicken.
How long does this dish take to cook from start to finish?
It typically takes about 15–20 minutes from start to finish.
Can I make this dish vegetarian or vegan?
Yes. Use plant-based protein like tofu, tempeh, or beans and omit the chicken.
Can I substitute chicken with tofu or another protein?
Yes. Firm tofu or other protein options work well; adjust the cooking time as needed.
Is this recipe gluten-free and dairy-free, and how can I keep it that way?
It can be dairy-free; gluten-free if you choose gluten-free sauces and ingredients.
What are some easy side dishes or toppings to serve with this?
Serve with brown rice or quinoa; finish with a squeeze of lemon or a sprinkle of sesame seeds.
How should I store leftovers and how long will they keep?
Store in a sealed container in the fridge for up to 2 days.
How do I reheat without losing texture and crunch of kale?
Reheat gently on the stove in a skillet or briefly in the microwave until hot.
Are there tips to prevent the kale from getting soggy or burning in a wok?
Use high heat, trim the stems, and add kale in batches to avoid overcrowding.
What common substitutions can I use if I am missing an ingredient?
Swap vegetables or protein with what you have on hand; keep a similar greens-to-protein balance.
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