Kale and Chicken Stir-Fry

This is a quick and easy recipe, perfect for a weekday meal. There is lots of room in this recipe to add whatever vegetables you like to make it your own. Serve alone or with rice.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 352 Calories

Ingredients

• 2 tablespoons sesame oil
• salt and freshly ground black pepper
• 3 cloves garlic, chopped
• 1 sweet potato
• 2 (8 ounce) boneless, skinless chicken breasts
• ½ zucchini, sliced
• 1 bunch chopped kale
• 4 each mini bell peppers, halved lengthwise and seeded
• ½ medium red onion, cut into bite-size pieces
• 2 tablespoons peanut sauce

Recipe Instructions

Step 1

Lightly season chicken breasts on both sides with salt and pepper.

Step 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.

Step 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.

Step 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.