Roast Chicken & Kale Stir Fry |
Such a simple supper that can be made ahead, and with leftovers that can be a base for many add-ons after. It’s a health kick for the whole family: brown rice is fabulous for digestion, chicken is a great source of lean protein and kale is a wonder food, with massive amounts of calcium, iron, minerals and antioxidants for a boost to immunity and a recharge to the system.
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Total Time: 30 Minutes
Serves 4


  • 250g of short-grain brown rice
  • 100g of curly kale, tough stalks discarded and leaves sliced into fine ribbons
  • 2 leeks, finely sliced
  • 1 garlic clove, sliced
  • Approx. 700g of cooked roast chicken meat
  • 2 flat-leaf parsley sprigs chopped, to serve
  • Bragg Liquid Aminos, or soy sauce, for drizzling
  • Salt and pepper


  1. Put the rice in a pan of water with pinch of salt. Bring to the boil and simmer for as long as packet instructions require. Place the kale in a sieve or steamer attachment and cook above the rice for the final five minutes until wilted.
  2. Heat a little oil in a large saucepan, add the leeks, garlic and a pinch of salt. Cook gently for five to ten minutes, until the leeks soften and begin to brown.
  3. Drain the rice and add to the leeks. Add the kale and stir through. Chop the chicken into bite-sized pieces and add to the rice. Sprinkle with chopped parsley, drizzle with Bragg Liquid Aminos or soy sauce.

Recipe courtesy of

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