KALE AND CHICKEN STIR-FRY | ALLRECIPES
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
Categories Main Dishes Stir-Fry Chicken
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 10
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, CarbohydrateContent 28.4 g, CholesterolContent 69.2 mg, FatContent 13.2 g, FiberContent 5.1 g, ProteinContent 31.9 g, SaturatedFatContent 2.5 g, SodiumContent 160.9 mg, SugarContent 3.4 g
CHICKEN AND KALE IN CREAM SAUCE RECIPE | ALLRECIPES
This chicken thigh and kale recipe features a rich, cream sauce and garlic and onion flavors. Serve with rice, mashed potatoes, or your favorite vegetables--this is great with steamed broccoli or cauliflower!
Provided by Lee Lee
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 chicken thighs
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in a large skillet or nonstick frying pan over medium-high heat. Add 4 chicken thighs and sear until golden brown, 3 to 4 minutes per side. Remove chicken thighs onto a plate. Repeat with remaining chicken thighs.
- Heat the remaining olive oil in the same skillet over medium heat. Add onions and 1 pinch salt. Cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add kale and cook until slightly wilted, about 1 minute.
- Pour in heavy cream; season with salt and pepper. Return chicken thighs with their juices to the skillet, ensuring chicken is evenly distributed. Bring cream to a simmer. Cover and cook on medium-low for 8 minutes.
- Take the lid off of the skillet and flip chicken thighs. Increase heat to medium and cook, uncovered, until cream starts to thicken, about 4 minutes. Let rest for 2 minutes before serving.
Nutrition Facts : Calories 341.1 calories, CarbohydrateContent 10.3 g, CholesterolContent 119.3 mg, FatContent 22.7 g, FiberContent 1.7 g, ProteinContent 24.5 g, SaturatedFatContent 9.5 g, SodiumContent 129.6 mg, SugarContent 1.2 g
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