Get Chef Marshall's email newsletter Click here »

In Chef Marshall's Recipes

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

Add to Favorites

Rate Recipe

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!

Print Recipe

Print Recipe

Add to Shopping List

Add to Shopping List
This recipe is in your Shopping List
Servings
4 people
Servings
4 people
scream'n chicken chef marshall o'brien
Spicy Asian Chicken with Kale

Add to Favorites

Rate Recipe

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!

Print Recipe

Print Recipe

Add to Shopping List

Add to Shopping List
This recipe is in your Shopping List
Servings
4 people
Servings
4 people
Ingredients
  • 1 1/2 pounds chicken thighs, skinless, boneless, chopped
  • 2 teaspoons oyster sauce
  • 1 tablespoon lime juice fresh, or to taste
  • 2 teaspoons soy sauce low sodium
  • 1 tablespoon sesame oil
  • 2 tablespoons garlic minced
  • 1 jalapeno pepper sliced
  • 3 green onion chopped
  • 4 cup kale red, about one head, julienned
  • 2 tablespoons basil fresh, julienned
  • 1 tablespoon cilantro fresh , chopped
  • 3 leaves basil for garnish
  • 2 cups rice jasmine or basmati, brown or white, cooked
Servings: people
Units:
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.
There is no Nutrition Label for this recipe yet.

Leave a Reply