- Organic Kale (one bunch will feed two adults, if served with something like quinoa, otherwise, one bunch will feed one adult)
- Chicken Breasts (one per adult)
- Grain of choice; I always serve mine over quinoa to pack in some extra protein, but this would be delicious with something like brown rice, too)
- Ground Ginger (optional)
- Soy Sauce (or liquid aminos, a natural soy sauce alternative, if you prefer)
- Start cooking your grain. Once you start the stir-fry, it will go fast!
- Have your chicken breasts thawed and sliced into strips.
- The most time-intensive part of this recipe is hand-washing the kale (which is on the Dirty Dozen list I was talking about last week, so buy it organic) and tearing it off of the stalks. Once the kale is clean and torn into bite-size pieces, set it aside on a towel next to the stove.
- Now that your grain is cooking, your kale is clean and torn into pieces, and your chicken is thawed and sliced, heat a wok on medium-high heat for a few minutes. Once pan is hot, add oil of choice OR vegetable stock (I make my own vegetable stock and freeze it in ice cube trays and throw those into pans to steam-fry, which saves you some calories on oil!).
- Throw your chicken in the pan, cooking for 3-4 minutes. Add ginger if you’re including it. Push chicken to one side of the wok.
- Add pieces of kale by the handful. Just like spinach, kale cooks down A LOT and you’ll never be able to fit one bunch into the wok at a time (let alone three, like I did tonight). Once the first couple of handfuls cook down, push it to the side and add a couple more, continuing until all of the kale is cooked.
- Take it off of the heat, toss with sesame seeds and soy sauce/liquid aminos and serve over the grain you chose.
What did I say? Easy, healthy, fast (once everything is prepped) and easy to adapt to however many people you’re serving!