Stir Fried Kale And Chicken Breast 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.

STIR-FRIED KALE AND CHICKEN BREAST

Steps:

• Get all the ingredients read as imaged above so you are ready when the wok is hot.
• Combine the sauce ingredients, lime juice, soy sauce, coconut milk and stevia and mix.
• Mix with the chicken and marinate for several minutes or up to a day in the refrigerator. Or just mix in fresh if you don't want to wait, no huge difference.
• Heat the wok to medium-high and add the oil and the stir-fry the fresh garlic for a few moments, making sure not to overcook as it cooks fast.
• Add the chicken and stir-fry until opaque.
• Add the kale a little at a time
• Taste and adjust as needed.

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.