Creamy Chicken Stir-Fry with Kohlrabi and Carrots is a flavorful, comforting dish that combines tender chicken strips with crisp vegetables in a light, creamy sauce. Kohlrabi adds a slightly sweet, mild crunch similar to broccoli stems, while carrots bring natural color and sweetness. This dish is perfect for a quick weeknight dinner and pairs beautifully with rice or noodles.

Ingredients

For the Stir-Fry

• 500 g (1 lb) boneless, skinless chicken breast, sliced thinly

• 1 medium kohlrabi, peeled and cut into thin matchsticks

• 2 medium carrots, julienned or thinly sliced

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, minced (optional)

• 2 tablespoons vegetable oil

For the Creamy Sauce

• ½ cup heavy cream (or cooking cream)

• ¼ cup chicken broth

• 1 tablespoon soy sauce

• 1 teaspoon cornstarch (optional, for thicker sauce)

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon paprika

• 1 teaspoon lemon juice (optional for brightness)

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Instructions

Step 1: Prepare the Ingredients

1. Slice the chicken into thin strips for quick cooking.

2. Peel the kohlrabi and cut into thin strips.

3. Julienne the carrots and slice the onion.

4. In a small bowl, whisk together cream, chicken broth, soy sauce, salt, pepper, paprika, and cornstarch (if using). Set aside.

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Step 2: Cook the Chicken

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.

2. Add the sliced chicken in a single layer.

3. Cook for 4–5 minutes, stirring occasionally, until fully cooked and lightly golden.

4. Remove the chicken from the pan and set aside.

Internal temperature should reach 75°C (165°F).

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Step 3: Stir-Fry the Vegetables

1. In the same pan, add the remaining oil.

2. Sauté onion, garlic, and ginger for 1–2 minutes until fragrant.

3. Add kohlrabi and carrots.

4. Stir-fry for 4–6 minutes until vegetables are tender-crisp.

Do not overcook; the vegetables should maintain slight crunch.

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Step 4: Add Sauce and Combine

1. Return the cooked chicken to the pan.

2. Pour the creamy sauce mixture over the chicken and vegetables.

3. Stir well and simmer for 3–4 minutes until the sauce thickens and coats everything evenly.

4. Adjust seasoning and add lemon juice if desired.

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Serving Suggestions

• Serve hot over steamed jasmine rice or brown rice.

• Pair with egg noodles for a richer version.

• Garnish with chopped parsley or green onions.

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Tips

• Slice chicken thinly to ensure quick and even cooking.

• Do not overcrowd the pan to maintain proper searing.

• For a lighter version, substitute half-and-half or coconut milk.

• Add mushrooms or bell peppers for extra variety.

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Storage

• Store in an airtight container in the refrigerator for up to 3 days.

• Reheat gently over low heat, adding a splash of broth if needed.

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Creamy Chicken Stir-Fry with Kohlrabi and Carrots is balanced, creamy, and satisfying — a perfect mix of comfort and fresh vegetable crunch in one skillet.