Chicken Stir-Fry with Peppers and Kale

Golden nuggets of chicken, tossed with sweet bell peppers, onion, garlic, and vibrant kale. And the sauce? A quick-and-easy, flavorful blend of soy, sesame, wine, and honey.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword chicken stir fry, dinner, easy, kale, weeknight

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 273kcal

Author Robin Miller

Equipment

Skillet

Ingredients

3/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon Shaoxing or mirin Chinese or Japanese cooking wine
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 tablespoons vegetable oil divided
1 pound boneless skinless chicken breasts cut into bite-size pieces
1 cup chopped onion
2 bell peppers any color, seeded and chopped
2 cups baby kale leaves or chopped kale
2 cloves garlic minced
Salt and freshly ground black pepper
Cooked rice for serving
Chopped green onions for serving optional

Instructions

In a small bowl, whisk together the broth, soy sauce, Shaoxing or mirin, honey or brown sugar, and sesame oil. Whisk in the cornstarch until blended. Set aside.
Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Transfer the chicken to a plate.
Heat the remaining vegetable oil in the same pan over medium-high heat. Add the onion and bell peppers and cook for 3 to 5 minutes, until soft. Add the kale and garlic and cook for 2 minutes, until the kale softens. Return the chicken to the pan with any accumulated juices from the plate.
Stir the soy sauce mixture again and add it to the pan. Bring to a simmer and cook for 2 to 3 minutes, until the sauce thickens. Season to taste with salt and black pepper.
Serve the chicken and vegetables (and sauce) over rice and top with green onions, if using.

Nutrition