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In Entrees, Smart-Eating

Spicy Asian Chicken with Kale

Monday, May 4th, 2015
By: Chef Marshall O'Brien
scream'n chicken chef marshall o'brien
Spicy Asian Chicken with Kale
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Servings
4
Servings
4
scream'n chicken chef marshall o'brien
Spicy Asian Chicken with Kale
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!

Add to Favorites

Print Recipe

Rate Recipe

Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Marinate chicken with oyster sauce, lime juice and soy sauce for 5-10 minutes.
  2. Heat oil, fry chicken until almost fully cooked.
  3. Add garlic, cook for 1-2 minutes.
  4. Stir in jalapeno, green onions and kale. Once kale turns bright purple, add basil and cilantro. Mix well, turn off heat.
  5. Season with more fresh lime as desired. Portion on top of cooked rice and garnish with basil leaves.
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In Asian, Chicken, Chinese, Meat, Recipes, Sauces, stir fry, Thai

Recipe: Spicy Asian Chicken with Kale

Sunday, September 26th, 2010
scream'n chicken chef marshall o'brien
By: Chef Marshall O'Brien

serves 4

4 C (about one head) red/purple kale, julienned
1 1/2  lb chicken thighs, skinless and boneless, small chop
2 tsp oyster sauce
2 tsp fresh lime juice
2 tsp soy sauce
1 tsp peanut oil (sesame oil is fine to use)
1 fresh jalapeno, sliced
4 cloves garlic, small chop
3 green onion, chopped
2 T julienne fresh basil
1 T fresh cilantro, chopped
garnish with basil leaves
2 Cups cooked jasmine or basmati rice, brown or white
(1/4 C uncooked rice is about 1 serving. When cooking rice, use a 2 water 1 rice ratio. For brown rice use a 3:1 ratio)

Mix chicken with oyster sauce, lime juice and soy sauce and let marinate for 5-10 minutes at least. Fry chicken in oil, until chicken is almost fully cooked. Add Add garlic, cook for 1 minutes, garlic should be tender. And jalapeno and kale, once kale gets bright purple, add fresh basil and cilantro. Mix well, turn off heat. Season with more fresh lime as desired.
Portion on top of cooked rice, garnish, and serve!

 


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