Chicken and Kohlrabi Stir Fry
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.
Equipment
- Large Skillet or Wok
- Sharp chef’s knife
- Cutting board
- Vegetable Peeler
- Small bowl
- Tongs or Spatula
- Measuring Spoons and Cups
Ingredients
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
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving, approx.)
- Calories: 280 kcal
- Protein: 26g
- Carbohydrates: 16g
- Dietary Fiber: 4g
- Sugars: 8g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 730mg
- Cholesterol: 70mg