Chicken Kale Stir Fry
2 large bunches of kale, de-stemmed, torn into bite sized pieces, and washed thoroughly
2 carrots cut on the diagonal
1/5 medium onion sliced
1 bunch green onion cleaned and sliced thin. Slice the green tops and set aside
3 large white mushrooms, sliced
2 jalapeño’s seeded and diced
1 Tbsp. oyster sauce
2 tsp. fish sauce
1 tsp. salt
2 tsp. of white pepper, fine ground
2 dashes of soy sauce
2 cups of cooked chicken chopped into bite sized pieces
4 Cups Chicken broth
2 Cups Water
1 package of egg chow mien noodles
Start 4 cups chicken broth and 2 cups of water on high to a boil. While waiting for water to boil, start 2 tbsp. of peanut oil in large saucepan and sauté onion and carrot until crisp tender, about 4-5 minutes, add green onion (white parts) and jalapeno, sauté for about 2 minutes. Add kale, another 2 tbsp. peanut oil, salt, and white pepper; mix thoroughly and cover pan and simmer for about 10 minutes or until the kale is wilted and tender. Add chicken and mix thoroughly. Add oyster sauce, fish sauce, and soy sauce mixing completely, turn heat down to medium and heat through.
The water should be at a full rolling boil. Added the chow mien noodles and cook for 3 minutes. Remove noodles with a spider and add to the saucepan. Stir noodles into chow mien mixture. Serve in bowls topped with the green onions.
You can also use the noodle broth to make this into a soup.
Servings4-6 as a soup 8-10
no nutrition information available
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