Who loves Chinese Food?? OOOOH, ME, ME, I DO! Who feels like crap after eating it? OOOH, ME, I DO!! I’m guessing I’m not the only one. I’m not going to deny that it’s amazingly delicious but even if it’s free of MSG, it is probably fried in all sorts of bad oils so you end up canceling out all the vegetables you’re eating.
Looking for a better option? Make it at home yourself. Know each and every ingredient you’re using and you won’t have to worry about any mystery meat or food comas following dinner.
So if you’re a food freak like me, you’ll have all of these ingredients in your pantry already. If you’re not – don’t be scared. I know the feeling – whenever I look at an Indian dish, I take a look at all of the ingredients and crazy spices and things NOPE, not going to happen, that’s about 20 Ingredients that I don’t have. WELL, I realize you may not have them now, but its time to pick up a few things. Head on over to the international food aisle in your supermarket and pick up the ingredients because you can make endless delicious Asian dishes with these items, plus its like 5 things (not 20).
I know a lot of people like to marinate the chicken before cooking it, but if I’m not grilling meat, I prefer to add the sauce after. If you have too much liquid in the pan with the meat, it will end up steaming instead of browning nicely. For this one I cooked the chicken first so that I could get it nicely seasoned and browned and THEN added it to the vegetable mixture with the sauce. I used chicken and kale in this one but you could really use any sort of meat and vegetable mixture depending on what you have in the fridge.
I served it over cauliflower “rice” which is basically cauliflower that has been processed in a food processor until it resembles the texture of rice (maybe more like cous cous). I just sautéed it with a little olive oil, salt, pepper & garlic powder until it was softened.
Enjoy!
WHAT MAKES ME HAPPY:
Playing golf in the evening.
We started playing in a couples league on Friday nights and it’s such a fantastic way to finish a stressful week. Just getting out there on the course with a warm breeze and the sun dipping back behind the trees. It’s calming me down just thinking about it. Ahhhhh…. (the relaxing type, not the screaming type).
Easy Asian Chicken Kale Stir Fry
Print recipe
| Allergy | Soy |
| Meal type | Main Dish |
| Misc | Serve Hot |
Ingredients
- 1lb chicken breast (thinly sliced)
- 4 handfuls fresh kale
- 1 Small onion (sliced)
- salt & pepper (to taste)
- olive oil
- garlic powder
sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup sweet chili sauce
- 2 teaspoons sambal oelek
- 2 tablespoons hoisin sauce
- 1/2 teaspoon ground ginger
Directions
| 1. | Combine all of the sauce ingredients together in a bowl and set aside. |
| 2. | Heat a teaspoon of olive oil in a nonstick skillet over medium high heat. Add the chicken to the pan and season lightly with salt, pepper & garlic powder. Cook until cooked through and nicely browned (5-10 minutes). |
| 3. | When the chicken is done, heat a wok over medium high heat. Add a teaspoon of olive oil to the wok along with the sliced onions. Cook for 3-5 minutes until soft. Add the kale to the pan and cook until wilted (2-3 minutes). |
| 4. | Add the cooked chicken to the kale mixture and toss with the sauce. Cook for another 2-5 minutes until mixture is heated well and kale is wilted. |
Mai-Lis:
This looks so good, and would like to do this for supper.
How many does it serve?
Have a Joyful Day :~D
Charlie
Hi Charlie! It will serve 4 but it will somewhat depend on serving size. If you’re feeding more than 4 or would like larger servings, just increase the chicken to 1.5-2 lbs and make a little more sauce. The measurements on the sauce don’t need to be exact. Enjoy!!
Thank you Mai-Lis !
Loved the cauliflower rice with it – yummy!
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