KALE AND CHICKEN STIR-FRY

Kale and Chicken Stir-Fry image

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.

Provided by CookingWithShelia

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

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

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.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 28.4 g, Cholesterol 69.2 mg, Fat 13.2 g, Fiber 5.1 g, Protein 31.9 g, SaturatedFat 2.5 g, Sodium 160.9 mg, Sugar 3.4 g