Chicken Stir Fry with Kale and Mushrooms

Nguyên liệu

• 1 pound skinless, boneless chicken thighs (or breast)
• 8 ounces kale
• 6 ounces fresh mushrooms (white, crimini, or shiitaki)
• 1 red chili pepper or 1/4 red bell pepper - optional
• 1/4 teaspoon crushed red pepper - optional
• 1 teaspoon sesame seeds - optional
• 1 tablespoon cooking oil for stir-frying
• 3 tablespoons soy sauce (See notes)
• 1 tablespoon rice wine (or mirin) (or 1 tablespoon lemon juice)
• 1 tablespoon sugar (or brown sugar) (adjust to taste or use your favorite sugar substitute)
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• pinch black pepper

Cách làm

1. 1

   Combine the sauce ingredients, and stir well to dissolve the sugar.

2. 2

   Cut the chicken into bite size pieces.

3. 3

   Marinate the chicken with 3 tablespoons of the sauce while preparing the vegetables.

4. 4

   Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain well.

5. 5

   Give the mushrooms a quick rinse, and cut into quarters (or halves if small).

6. 6

   Heat a large skillet over high heat with a tablespoon of cooking oil until very hot. Add the chicken pieces to the pan in one layer. Do not touch for a minute or two until the chicken is nicely seared. Flip them over and sear the other side. The chicken does not need to be cooked through at this point.

7. 7

   Add the kale, mushrooms, and optional red pepper. Drizzle the remaining sauce over the vegetables, and sprinkle with crushed red pepper if using. Continue to stir-fry until the kale and mushrooms are softened, about 3 minutes. Serve hot on top of rice or with a separate bowl of rice.