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 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.