from Chow Bella
6-8 stems of kale
8 oz boneless, skinless chicken breast, thinly sliced
2 cloves garlic, minced
2 small carrots, thinly sliced
1 small onion, sliced
2 tbsp low-sodium soy sauce
2 tbsp Thai sweet chili sauce
non-stick cooking spray
sesame seeds, for garnish
1. De-stem the kale and cut the leaves into coarse shreds. Submerge the leaves into a bowl of water and swish around to remove any trapped grit and dirt; set aside.
2. Heat a large skillet or wok over medium-high heat. Spray with cooking spray and add the chicken breast; stir-fry until it is nearly cooked through, then add the garlic and carrots and onions and stir-fry a few minutes to soften the carrots and allow the garlic to become fragrant. You may need to sprinkle a couple of tablespoons of water in to keep in the ingredients from sticking and to create steam.
3. Add the kale along with whatever water is clinging to the leaves and saute it until the leaves deepen in color slightly; the chicken should be cooked by now.
4. Season with the soy sauce and chili sauce. Taste the kale to see if it's cooked to your liking. The sauce should thicken and cling to all the ingredients. Serve with rice, if desired.
Servings per recipe: 2
Per serving:
Calories: 281
Fat: 4.2 g
Saturated fat: 1 g
Cholesterol: 72 mg
Sodium: 1142 mg
Carbohydrates: 30.5 g
Fiber: 4.7 g
Sugar: 10.9 g
Protein: 32.8 g
Â