Best 5 Kale Stir Fry With Peanut Sauce Recipes

Embark on a culinary journey with our tantalizing kale stir-fry, an explosion of flavors that will tantalize your taste buds. This vibrant dish combines the earthy goodness of kale with a symphony of colorful vegetables, coated in a luscious peanut sauce that adds a layer of creamy richness. Get ready to savor this healthy and satisfying meal that's not only delectable but also packed with essential nutrients.

In this comprehensive guide, we'll take you step-by-step through three irresistible variations of this kale stir-fry with peanut sauce. From the classic recipe featuring a medley of vegetables to a tofu-centric version for a plant-based protein boost, and a spicy rendition that brings the heat, we've got something for every palate. Whether you're a seasoned home cook or venturing into the world of stir-fries, this guide will equip you with the knowledge and confidence to create a restaurant-quality dish right in your own kitchen. So, gather your ingredients, fire up your stove, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

KALE CHICKPEA STIR-FRY WITH MISO PEANUT DRESSING

Kale Chickpea Stir-Fry with Miso Peanut Dressing image

So quick and easy, this flavor-packed, smoky stir-fry is great served alone. It's also a perfect match with roasted sweet potatoes to make for a colorful complete meal. While definitely good for you, this dish is quite a treat too.

Provided by Celine Steen

Categories Main Dish

Time 20m

Number Of Ingredients 19

Ingredients

1/3 cup (85 g) natural peanut butter
1 tbsp (18 g) red miso, more if needed
Juice from 1 lemon (2 tbsp [30 ml])
2 tsp (10 ml) toasted sesame oil
2 tsp (13 g) agave nectar or brown rice syrup
2 ½ tbsp (15 g) chopped scallions
1 clove garlic, minced
1 tbsp (15 ml) brown rice vinegar or seasoned rice vinegar
1/3 cup (80 ml) water, more if needed
2 tsp (10 ml) sesame oil
1 small red onion, chopped
1 ½ cups (256 g) cooked chickpeas
2 large cloves garlic, minced (to taste)
½ tsp sea salt
½ tsp smoked paprika
¼ tsp chipotle powder
1 large bunch kale (about 14 oz [397 g]), ribs removed, washed and chopped
roasted or baked sweet potato
sesame seeds for topping

Steps:

To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
To make the kale and chickpeas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes.
Serve with roasted sweet potatoes and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 335 calories, Fat 19 g, Carbohydrate 34 g, Fiber 10 g, Protein 15 g

KALE AND CHICKEN STIR-FRY

Kale and Chicken Stir-Fry image

This is a quick and easy recipe, perfect for a weekday meal. There is lots of room in this recipe to add whatever vegetables you like to make it your own. Serve alone or with rice.

Provided by CookingWithShelia

Categories Chicken Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 (8 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper
1 sweet potato
2 tablespoons sesame oil
1 bunch chopped kale
4 each mini bell peppers, halved lengthwise and seeded
½ medium red onion, cut into bite-size pieces
½ zucchini, sliced
3 cloves garlic, chopped
2 tablespoons peanut sauce

Steps:

Lightly season chicken breasts on both sides with salt and pepper.
Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 28.4 g, Cholesterol 69.2 mg, Fat 13.2 g, Fiber 5.1 g, Protein 31.9 g, SaturatedFat 2.5 g, Sodium 160.9 mg, Sugar 3.4 g

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

Chicken Stir-Fry with Spicy Peanut Sauce image

"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...

Provided by Alex Guarnaschelli

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

Steps:

In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

KALE SALAD WITH PEANUT SAUCE

Kale Salad With Peanut Sauce image

I eat this salad at M Cafe de Chaya every time I have a chance; this is my attempt to recreate the recipe here with help from a lot of internet searching- I found a video of the chef making this recipe on a blog. The amounts are very approximate; I haven't tested this at home yet.

Provided by the stick

Categories Salad Dressings

Time 12m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 bunches kale
1/4 cup crunchy peanut butter
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 pinch salt
2 tablespoons brown rice syrup or 2 tablespoons honey
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 pinch cayenne pepper
1/2 red onion
chopped peanuts

Steps:

Take the Kale off the stalks and blanch in boiling salted water for 2 minutes.
Take it out of the boiling water and put it into an ice water bath to stop cooking and keep kale bright green.
Make the dressing: combine garlic, ginger, salt, brown rice syrup, brown rice vinegar, soy sauce, and cayenne pepper in a blender until smooth.
If it is too thick, add hot water 1 tbsp at a time until dressing is desired consistency.
Remove kale from water and drain as much water out as possible. If you want, you can use paper towels to get more water out.
Toss with the dressing and mix in some red onions sliced very thinly and chopped peanuts.
There may be some dressing left over- it will keep in the fridge for a few days.

TOFU AND KALE WITH PEANUT SAUCE

Tofu and Kale With Peanut Sauce image

Simple, nutritious and tasty. You can use whatever greens are available: Swiss chard, beet greens, turnip greens, etc. Natural peanut butter (without hydrogenated oils) is better (for everything, not just this recipe). If you don't have a jalapeno, or don't like them, you can add some cayenne or some Tabasco sauce to the peanut sauce instead. Frying in peanut oil is key; because of its high smoke point, you can get it screaming hot, which is what is needed to get the tofu nice and crisp.

Provided by Podkayne

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces extra firm tofu
2 tablespoons peanut oil
4 garlic cloves, minced
1 medium onion, chopped
1 jalapeno chile, seeded and minced
1 bunch kale, stemmed and chopped into large pieces
1/2 cup peanut butter
2 tablespoons tamari soy sauce or 2 tablespoons soy sauce
2 tablespoons mirin

Steps:

Slice tofu an cut into triangles, sticks, or whatever shape you like.
Heat peanut oil until very hot.
Fry tofu, turning until each side is brown and crisp.
Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
Add kale and stir fry until it cooks down.
Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
Serve over cooked brown rice.

Nutrition Facts : Calories 359.5, Fat 27, SaturatedFat 5.3, Sodium 730.3, Carbohydrate 17.5, Fiber 4.4, Sugar 5.1, Protein 18.2

Tips:

Prep the Ingredients: Before you start cooking, wash and chop the kale, vegetables, and peanuts. Measure out the sauce ingredients and have them ready to go.
Use High Heat: When stir-frying, it's important to use high heat to quickly cook the vegetables and maintain their crisp texture.
Don't Overcrowd the Pan: If you overcrowd the pan, the vegetables will steam instead of fry, resulting in a soggy stir-fry. Cook the vegetables in batches if necessary.
Use a Good Peanut Sauce: The peanut sauce is a key component of this dish. Make sure to use a good quality peanut butter and add enough soy sauce, rice vinegar, and honey to balance the flavors.
Serve Immediately: Stir-fries are best served immediately after they are cooked. The vegetables will lose their crispness if they sit for too long.

Conclusion:

Kale stir-fry with peanut sauce is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The kale is packed with nutrients, the vegetables add color and flavor, and the peanut sauce is creamy and flavorful. This dish is sure to please everyone at the table.