ChineseMedium · Hot
Dry Wok Chicken with Kale and Corn
A fast, high-heat wok dish where chicken thigh absorbs wok hei while kale crisps at the edges and sweet corn pops. No sauce drowning here—dry seasoning builds savory depth.
Prep
15 min
Cook
15 min
Rest
10 min
Total
40 min
Method
Prep
1
Cut chicken thigh into 1-inch cubes. Pat dry with paper towels—this is critical for wok hei.
2
Strip kale leaves from stems. Roughly chop leaves into 2-inch pieces. Discard stems.
3
Cut corn kernels from cobs into a bowl.
5
Toss chicken with 1 tablespoon soy sauce, salt, and white pepper. Let marinate 10 minutes.
6
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Finish
7
8
Remove from heat. Drizzle sesame oil, add scallion greens and sesame seeds. Toss vigorously.
9
Serve immediately over white rice with extra cayenne on the side.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
578
per serving
High in protein · 48gLow sugar · 6g
Protein
48g
Carbs
20g
Fat
35g
Sat. fat
6g
Fiber
4g
Sugar
6g
Sodium
854mg
Gluten FreeDairy FreeLow CarbHeart HealthyDiabetes FriendlyHigh ProteinWeight ManagementMuscle Building
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
1.8
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
68Pt
Runoff
0.2g P
Chicken Thigh drives 91% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
1
Sour
2
Bitter
5
Spicy
Textures
TenderCrispyChewyJuicy
Aromas
GarlickyGingeryNuttySmokyHerbal
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Techniques
Safety & Storage
Allergen Warning
This dish contains soy, sesame, and gluten from soy sauce. Inform guests of these allergens before serving.
Cooking Temperature
Wok must be preheated to smoking point (400-450°F) before adding ingredients. Chicken must reach internal temperature of 165°F minimum.
Cross Contamination
Pat chicken completely dry before cooking. Use separate cutting boards for raw poultry and vegetables. Never return cooked chicken to surfaces that touched raw meat.
Handling
Handle raw chicken with clean utensils and disposable gloves. Wash hands thoroughly for 20 seconds with soap after handling raw poultry.
Equipment Safety
Extreme heat (smoking wok) poses burn risk. Use long-handled utensils (wok spatula or cleaver). Keep flammable materials away from wok. Ensure stable wok stand or burner configuration.
Storage
Cool and refrigerate leftovers within 2 hours of cooking. Store in airtight containers. Consume within 3-4 days.
High Risk Population
Elderly, immunocompromised, pregnant individuals, and young children should ensure chicken is fully cooked to 165°F before consumption.
Pro Tips
Technique
The number one mistake home cooks make? Stirring too soon. You need patience at this temperature—let the chicken sit untouched for 90 seconds to develop that wok hei char. If it sticks, that means your heat isn't high enough or your wok isn't properly seasoned yet.
Substitution
If you can't find fresh corn ears, frozen kernels work in a pinch—but spread them on a paper towel first to remove excess moisture. For the kale, baby spinach or chard are decent alternatives, though you'll lose some of that beautiful crispy edge.
From the chef
When I teach students to master wok hei, this is the dish I start with—not because it's simple, but because it demands confidence. The chicken needs that full 90 seconds of undisturbed heat to develop those smoky, caramelized edges that make stir-fry magic happen. Dry wok technique isn't about less flavor; it's about letting each ingredient speak its truth—charred kale, popping corn, and deeply savory chicken that never drowns in sauce.
TagsWeeknight DinnerHigh HeatStir FryOne WokSpicyProtein Rich
AllergensSoySesameGluten
Source: generated · June 10, 2026