Kale And Chicken Stir Fry Recipes

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.

CHICKEN AND KALE STIR-FRY

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.

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.

CHICKEN, LEEK & BROWN RICE STIR-FRY

Steps:

• Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
• Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
• Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.

CHICKEN, KALE & SPROUT STIR-FRY

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.

EASY CABBAGE, ONION, AND KALE STIR-FRY

Steps:

• Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
• Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.

KALE AND GINGER STIR FRY

Steps:

• In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
• Add the kale and raise the heat to medium high.
• Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
• Sprinkle with sesame seeds.
• Serve warm or cold.
• You may substitute spinach or bok choy for the kale.
• Enjoy!