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Crunchy kohlrabi and chicken recipe. Flavorful dish close-up.
Lady Maria

Crunchy Kohlrabi & Chicken Delight

This recipe features tender chicken and crisp kohlrabi in a savory and slightly sweet sauce. It's a flavorful and nutritious meal that's perfect for a weeknight dinner, offering a delightful symphony of textures and tastes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 medium kohlrabi bulbs, peeled and cut into matchsticks
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons chopped fresh cilantro or green onions, for garnish
  • 1 tablespoon sesame seeds, for garnish
  • Cooked rice or quinoa for serving optional

Equipment

  • Cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • medium bowl
  • Large skillet or wok
  • Spatula or wooden spoon
  • Mandoline (optional)
  • Serving plate

Method
 

  1. In a medium bowl, combine the chicken cubes with soy sauce, honey (or maple syrup), sesame oil, ground ginger, and red pepper flakes (if using). Toss to coat evenly. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator.
  2. While the chicken is marinating, prepare your vegetables. Peel the kohlrabi and cut it into matchsticks. Thinly slice the onion and red bell pepper. Mince the garlic.
  3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  4. Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking. The chicken should be cooked to an internal temperature of 165°F (74°C).
  5. Add the kohlrabi matchsticks and sliced red bell pepper to the skillet. Stir-fry for another 5-7 minutes, or until the kohlrabi is tender-crisp.
  6. Season with salt and pepper to taste. Give everything a final stir to combine.
  7. Serve immediately, garnished with chopped fresh cilantro or green onions and sesame seeds. Serve over rice or quinoa, if desired.

Notes

Don't overcook the kohlrabi to maintain its crunch. Marinating the chicken enhances flavor and tenderness. Feel free to adjust the spice level by adding or omitting red pepper flakes. For a vegetarian option, substitute the chicken with tofu or tempeh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet.