Kale and Chicken Stir-Fry
Description
This quick and easy stir-fry with kale, chicken, and vegetables is perfect for a weekday meal and leaves lots of room for personalization.
Ingredients
•
2 (8 ounce) boneless, skinless chicken breasts
•
salt and freshly ground black pepper
•
1 sweet potato
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2 tablespoons sesame oil
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1 bunch chopped kale
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4 mini bell peppers, halved lengthwise and seeded
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1/2 medium red onion, cut into bite-size pieces
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1/2 zucchini, sliced
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3 cloves garlic, chopped
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2 tablespoons peanut sauce
Directions
1
Lightly season chicken breasts on both sides with salt and pepper.
2
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.
3
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.
4
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.