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Spicy Asian Chicken with Kale

Servings: 4


  • 1 1/2 pounds skinless, boneless chicken thighs chopped
  • 1 tablespoon oyster sauce optional
  • 2 tablespoons fresh lime juice divided
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons garlic minced
  • 1 jalapeno pepper sliced
  • 6 cups red or green kale tough stems removed as needed, thinly sliced
  • 3 green onions thinly sliced
  • 2 tablespoons fresh cilantro chopped; additional leaves for garnish
  • 4 cups brown basmati or jasmine rice cooked


  • Marinate chicken with oyster sauce, 1 tablespoon lime juice and soy sauce for 5-10 minutes.
  • Heat oil in a sauté pan on medium heat; cook chicken until almost fully cooked, about 5-6 minutes.
  • Add garlic; cook for 1-2 minutes.
  • Stir in jalapeño pepper and kale; cook until kale begins to wilt, about 3-5 minutes.
  • Turn off heat and mix in green onions; stir in cilantro and remaining lime juice.
  • Serve on a bed of cooked rice and garnish with additional cilantro leaves.