Chicken Kale Sprout Stir Fry Food

CHICKEN KALE STIR-FRY

Steps:

• In a medium-sized dish, combine the chicken breasts, coconut aminos, honey, lemon juice, and garlic. Set aside.
• In a large sauté pan, add the coconut oil, sea salt, and onion, and sauté for about 5 minutes, or until the onions are translucent and evenly coated. Add the chicken and marinade to the sauté pan. Cook approximately 2 minutes. Then add the desired chopped vegetables and cook another 2-4 minutes.
• Stir in the kale pieces, cover with a lid, and cook for another 2-4 minutes, or until the kale turns a deep green color and is slightly wilted. Stir in the green onions and season with pepper to taste.
• Serve as is or over a bed of cauliflower rice.
• For best results, serve immediately, refrigerate leftovers, and consumer within 24 hours.

STIR-FRIED CHICKEN WITH GREENS

Steps:

• In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
• Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
• Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
• Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles

LEMON PEPPER KALE CHICKEN

Steps:

• Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and cook until sizzling, about 1 minute, then reduce the heat to low and cook until the onions caramelize, stirring occasionally, about 10 minutes.
• Thinly slice each chicken breast into two cutlets. Season the chicken cutlets with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, Italian seasoning and paprika in a large bowl. Add the remaining 1 teaspoon olive oil and toss to combine.
• Add the chicken cutlets to the saucepan and cook on medium heat until golden brown on both sides, about 3 minutes per side. Remove the chicken to a plate.
• Add the Brussels sprouts and kale to the saucepan. Add the lemon juice and season with salt and pepper. Cook until the Brussels sprouts are tender and the kale is wilted, about 5 minutes. Top with lemon zest.
• Sprinkle capers all over to taste. Serve with lemon slices.

CHICKEN AND SPROUTS STIR FRY

Steps:

• In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.
• To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.
• Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.
• Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.
• Top warm sprouts with chicken mixture.

BRUSSELS SPROUTS & KALE SAUTE

Steps:

• In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan., Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the broth; bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.

KALE AND CHICKEN STIR-FRY

Steps:

• Lightly season chicken breasts on both sides with salt and pepper.
• Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
• Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
• Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.

KALE STIR-FRY

Steps:

• Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
• Heat large wok . Add oil and swirl around. Add onion & leek and stir-fry 3 minutes. Add garlic, bell peppers & carrot. Continue stir-frying until onions are tender and peppers are beginning to soften but still crisp.
• Add the broccoli and pepper flakes, if using.and stir. Add the kale, cover and reduce heat to medium. Simmer for 5 minutes or until kale is tender, but still crisp, not too soft.
• Remove lid and let any excess liquid evaporates. Use two forks to mix the bean sprouts through the other ingredients. Add salt & pepper to taste.
• Transfer to serving plate and scatter nuts over the top, and serve with lemon wedges.