8 ounces brown rice
2 cups water
1 teaspoon salt
24 ounces chicken breasts, boneless, skinless, previously cooked, chilled and sliced into strips
6 teaspoons oil, olive
1 cup red onion, cut into thin strips 1/8” wide
2 cups bell peppers, cut into thin strips 1/8” wide x 3” long
8 cups kale, stems removed (reserve), cut into thin strips 1/4 "wide x 3” long
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
8 tablespoons soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon cornstarch
Chicken and Kale Stir Fry with Brown Rice
1. Pre-heat your oven to 350 degrees.  In a sauce pot, bring the water to a boil and stir in the salt.  Spread your brown rice evenly into a baking dish, pour the boiling water over the rice and cover with foil.  Bake for 22-25 minutes for parboiled rice, up to 1 hour if not, until the water is absorbed and rice is fluffy and tender.
2. Soak the kale under cold water for a few minutes to release any debris, then rinse under cold water thoroughly.  Dry in a salad spinner or blot with paper towel to remove excess moisture.  With a knife, cut along the stems to remove the leaf portions of the kale.  Reserve the stems (if desired you may thinly slice these and add back into the dish later).
3. Add the ginger, soy sauce, rice wine vinegar and corn starch to a bowl and whisk together.
4. Pre-heat a non-stick pan over high heat, add the oil and begin sauté the onions and peppers.  Cook for 4-5 minutes until the onions are translucent and soft. Next add the kale and garlic, making sure to mix evenly among the peppers and onions.   Add the cooked chicken breast to the pan along with the soy sauce mixture, stirring thoroughly to incorporate.  Allow the ingredients to cook in the sauce for 3-4 minutes.  Serve on a bed of brown rice.
Serves 4.
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