Simple Chicken Kale Mushroom Stir Fry
Your easy chicken kale stir fry can be on the table in about 30 minutes start to finish, making it a great weeknight dinner option.
Servings 4
Ingredients
- 2 tablespoon olive oil divided
- 1-1.5 lbs boneless skinless chicken breast trimmed and cut into bite sized pieces (see Note)
- Sea salt to taste
- Black pepper to taste
- 1 teaspoon sesame oil optional but recommended
- ½ a medium yellow onion halved then thinly sliced
- 2 teaspoon minced garlic about 4 cloves
- 8 oz mushrooms sliced
- 6 oz chopped kale about 5 cups
- ½ teaspoon powdered ginger
- ¼ teaspoon crushed red pepper
- 2 tablespoon soy sauce
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat for about a minute. Add the chicken and season it with sea salt & pepper. Continue to saute chicken over medium-high heat for 8-9 minutes, stirring occasionally, until browned and cooked through.
- Remove chicken to a separate bowl and reduce heat to medium. Add 1 tablespoon olive oil, sesame oil (if using), onion, and minced garlic to the pan. Cook for one minute, then stir in the mushrooms. Continue sauteing over medium heat for five minutes or until they soften and brown, stirring occasionally.
- Stir in the kale. Season with crushed red pepper, ginger, and soy sauce, and continue to saute over medium heat, stirring frequently, until kale is just wilted. Stir chicken back in until heated through.
- Serve over cooked rice (or over cauliflower rice, if low carb).
Notes
I used 1.5 lbs chicken because that was the size of my clearance package today, but next time I would probably just use one pound for a better chicken-to-veggie ratio since the kale cooks down so much.