Chicken and Kohlrabi Stir Fry

This chicken and kohlrabi stir fry is one of those surprisingly simple dishes that delivers way more flavor than you’d expect from such humble ingredients. It’s colorful, crisp-tender, a little saucy, and packed with wholesome goodness that makes you feel great after eating it. Whether you’re trying to use up a few kohlrabi bulbs from your garden or just want to shake up your usual stir fry routine, this one’s worth a spot on your weeknight dinner lineup.

I first stumbled into this combo when I had leftover kohlrabi hanging around after a farmers market run. I usually roast it or add it to slaws, but this time, I wanted something warm, fast, and satisfying. I tossed it into a hot pan with some thinly sliced chicken, garlic, ginger, and soy sauce—and instantly fell in love with the result. The kohlrabi stayed slightly crunchy (in the best way), soaking up the sauce while still holding its shape. It reminded me of water chestnuts but with a little more personality.

What’s great about this recipe is how versatile and forgiving it is. You can add bell peppers for sweetness, toss in spinach or bok choy for extra greens, or spice it up with chili garlic sauce if that’s your thing. It’s an easy meal to tweak based on what you have, and it comes together quickly—great for nights when you’re hungry but not in the mood for a long kitchen session.

If you’ve never cooked with kohlrabi before, this stir fry is a gentle introduction. It’s a veggie that often flies under the radar, but it really shines here. Pair it with tender chicken, umami-rich sauce, and fresh aromatics, and you’ve got a balanced, flavor-packed dish that’s both comforting and a little adventurous.

Why You’ll Love It

• Quick and Easy: This stir fry comes together in under 30 minutes, making it perfect for busy weeknights when you want something wholesome without spending hours in the kitchen.
• Unique Texture: Kohlrabi brings a fresh, crunchy bite that’s slightly sweet and totally satisfying—like a mix between cabbage and a crisp apple. It holds up beautifully in a hot pan.
• Flavor-Packed Sauce: The savory soy-garlic-ginger sauce coats every bite, giving you that delicious balance of salty, slightly sweet, and aromatic.
• Healthy and Balanced: Packed with lean protein and fiber-rich veggies, this dish feels light but filling—and you won’t miss the takeout bloat.
• Customizable: You can easily make it your own! Add more veggies, swap chicken for tofu or shrimp, or adjust the spice level to suit your taste.

Ingredient List

For the Stir Fry

• 2 tablespoons neutral oil (like avocado or vegetable oil)
• 1 pound boneless, skinless chicken breast or thighs, thinly sliced
• 3 cups kohlrabi, peeled and julienned (about 2 medium bulbs)
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped (white and green parts separated)
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame seeds (optional, for garnish)

For the Sauce

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

Ingredient Notes

• Kohlrabi: Go for firm, unblemished bulbs. Peel off the tough outer layer—it’s fibrous and too chewy for a stir fry.
• Chicken: Thin slices cook faster and stay tender. I prefer thighs for juiciness, but breasts work great too.
• Soy Sauce: I stick with low-sodium to keep the salt level in check—especially with oyster sauce in the mix.
• Oyster Sauce: Adds rich umami depth—don’t skip it unless you’re making a vegetarian version.
• Sesame Oil: A little goes a long way. Toasted sesame oil brings warmth and a nutty aroma that really finishes the dish.
• Cornstarch Slurry: This thickens the sauce and gives it that glossy, restaurant-style finish. Stir it well before pouring in!
• Red Pepper Flakes: Totally optional, but I love the subtle heat they bring—adjust to taste.

Kitchen Equipment Needed

• Large skillet or wok – For high-heat cooking and quick stir-frying. I love using my nonstick wok for even heat and easy cleanup.
• Sharp chef’s knife – To thinly slice the chicken and julienne the kohlrabi. A sharp blade makes prep faster and safer.
• Cutting board – Keep one just for veggies to avoid cross-contamination.
• Vegetable peeler – For removing the tough outer layer of kohlrabi easily.
• Small bowl – To mix the sauce and cornstarch slurry separately before adding to the pan.
• Tongs or spatula – For tossing everything together in the pan without breaking up the chicken.
• Measuring spoons and cups – To keep the sauce ingredients balanced and consistent.

Instructions

Step 1: Prep Your Ingredients

Slice and measure everything before turning on the heat—stir fries move fast!

• Peel the kohlrabi with a vegetable peeler, then cut it into thin matchsticks (julienne-style).
• Slice the chicken into thin, even strips—this helps it cook quickly and stay tender.
• Cut the bell pepper into thin strips.
• Mince the garlic, grate the ginger, and chop your green onions (separate the white and green parts).
• In a small bowl, whisk together all the sauce ingredients: soy sauce, oyster sauce, sesame oil, honey, rice vinegar, and red pepper flakes.
• In a separate small bowl, stir the cornstarch and water to make a slurry.

Pro Tip: Mix the slurry just before adding—it tends to settle quickly.

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Step 2: Cook the Chicken

• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
• Once hot, add the sliced chicken in a single layer.
• Let it sear undisturbed for about 1–2 minutes to get some color, then stir and continue cooking for another 3–4 minutes, until fully cooked through.
• Remove the chicken from the pan and set aside on a plate.

Pro Tip: Don’t overcrowd the pan—if needed, cook the chicken in two batches so it browns instead of steams.

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Step 3: Sauté the Veggies

• In the same pan, add the remaining 1 tablespoon of oil.
• Toss in the white parts of the green onions, garlic, and ginger. Stir constantly for 30 seconds until fragrant.
• Add the kohlrabi and bell pepper. Stir-fry for about 4–5 minutes until just tender but still crisp.

Pro Tip: Keep the heat fairly high and stir frequently—this keeps the veggies bright and snappy, not soggy.

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Step 4: Bring It All Together

• Return the cooked chicken to the pan with the veggies.
• Pour in the sauce and give everything a quick stir.
• Stir the slurry again, then slowly pour it into the pan while tossing everything to coat.
• Let it bubble for 1–2 minutes until the sauce thickens and clings to the chicken and veggies.
• Taste and adjust seasoning if needed—add a splash more soy sauce or vinegar if you like it saltier or tangier.

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Step 5: Garnish and Serve

• Remove from heat.
• Sprinkle in the green parts of the green onions and sesame seeds (if using).
• Serve hot over steamed rice, noodles, or on its own for a low-carb option.

Pro Tip: If you want to prep ahead, store the rice separately to keep it from soaking up all the sauce before serving.

Tips and Tricks for Success

• Prep everything before you start cooking – Stir fries move quickly, so having all your ingredients chopped and sauces mixed ahead of time keeps things stress-free.
• Slice chicken evenly – Uniform pieces cook faster and more evenly, so you won’t end up with dry or undercooked bits.
• Don’t skip the cornstarch slurry – It gives the sauce that classic glossy, clingy texture.
• Use high heat – A hot pan helps sear the chicken and keep the veggies crisp—not soggy.
• Adjust sauce to your taste – Want it sweeter? Add a little more honey. Need more salt? A splash of soy sauce does the trick.

Ingredient Substitutions and Variations

• Chicken → Try tofu, shrimp, or thinly sliced beef for a different protein.
• Kohlrabi → Swap with broccoli stems, daikon radish, or even thinly sliced carrots for a similar crunch.
• Soy Sauce → Use tamari or coconut aminos for a gluten-free option.
• Oyster Sauce → Hoisin sauce works in a pinch, or use a mushroom-based sauce for vegetarian stir fries.
• Honey → Maple syrup or brown sugar can replace it for a slightly different sweetness.
• Add more veggies → Sliced mushrooms, snap peas, baby corn, or shredded cabbage all blend in well.
• Craving heat? → Add chili garlic sauce, sriracha, or a fresh chopped chili to the sauce.

Serving Suggestions

• Over Steamed Jasmine Rice – The rice soaks up that savory sauce beautifully and rounds out the meal.
• With Stir-Fried Noodles – Toss the finished stir fry with cooked lo mein or rice noodles for a heartier, takeout-style dish.
• On Its Own – For a low-carb or light lunch option, I sometimes enjoy it straight from the skillet with extra green onions on top.
• Wrapped in Lettuce Leaves – Butter lettuce or romaine makes a fun, fresh way to serve it—great for parties or a lighter dinner.
• With a Side of Miso Soup – I love pairing this with a small bowl of miso soup and pickled veggies for a cozy, balanced dinner.

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 4 days.
• Keep rice or noodles separate when storing to prevent them from getting soggy.
• Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
• Microwave in 30-second bursts, stirring in between, until warmed through.
• Avoid overcooking during reheating, especially the veggies—they’re best slightly crisp.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! You can prep the veggies, slice the chicken, and mix the sauce a day ahead. Cook everything fresh for the best texture, or make the whole dish and reheat gently when ready to eat.

What does kohlrabi taste like?

It has a mild, slightly sweet, and peppery flavor—kind of like a cross between cabbage and a broccoli stem. When stir-fried, it stays firm and adds a nice crunch.

Can I freeze chicken and kohlrabi stir fry?

It’s best fresh, but you can freeze it if needed. Just know the kohlrabi may lose a bit of its crispness. Freeze in airtight containers and thaw in the fridge overnight before reheating.

Is this dish gluten-free?

It can be! Just swap regular soy sauce for tamari or coconut aminos, and make sure your oyster sauce is gluten-free as well.

How spicy is this stir fry?

It’s mild as written, with just a pinch of red pepper flakes. You can skip them for no heat at all or turn it up with chili garlic sauce, fresh chilies, or a dash of sriracha.

What’s the best way to slice the kohlrabi?

Peel it first, then cut into thin matchsticks using a sharp knife or mandoline. You want thin, uniform pieces so they cook evenly and quickly.

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Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!