Chicken Kale Stir Fry Recipes
CHICKEN KALE STIR-FRY
Chicken Kale Stir-Fry is a mouthwatering paleo main dish the whole family can enjoy! It's also perfect for two if it's date night IN!
Provided by Spirited and then Some
Categories Main Dishes
Time 40m
Number Of Ingredients 12
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.
CHICKEN AND KALE STIR-FRY
Chicken and Kale Stir-Fry made with bell peppers, snow peas and a quick homemade teriyaki sauce is an easy way to get the whole family eating their veggies. Serve it over brown or white rice for a complete meal.
Provided by Jessi Heggan
Categories Entree
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large skillet to medium-high heat and add 1 tablespoon oil. Once hot, sauté peppers for 2 minutes. Add kale and peas and sauté for an additional 2 to 3 minutes. Remove the vegetables to a plate. Set aside.. Add the remaining 2 tablespoons oil to the skillet. Pat chicken dry and sprinkle with salt. Sear chicken for 2 to 3 minutes on each side, or until cooked through.. In a medium bowl, whisk together all sauce ingredients except the cornstarch.. In a small bowl, combine the cornstarch with 2 tablespoons water and whisk to create a slurry. Add the slurry to the sauce mixture. . Add the sauce to the skillet with the chicken. Let simmer and thicken for 1 to 2 minutes to coat the chicken. . Serve chicken with stir-fry vegetables over brown or white rice, if desired. Top with sesame seeds and fresh cilantro, if using.
Nutrition Facts :
CHICKEN, KALE & SPROUT STIR-FRY
Brussels sprouts aren't just for Christmas- add them to a healthy noodle pot for extra nutrition and crunch
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
- Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and sprouts until softened a little. return the chicken and kale and add the noodles.
- Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.
Nutrition Facts : Calories 390 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.15 milligram of sodium
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