Spicy Asian Chicken with Kale

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!