STIR-FRIED CHICKEN WITH GREENS
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 3 to 4 main-dish servings
Number Of Ingredients 18
Steps:
- In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
- Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
- Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
- Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
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Getting lost
[email protected]This dish is delicious and easy to make. I would definitely recommend it to others.
Degaulle Manya
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is always tender and juicy, and the greens are perfectly cooked.
bryce Runyan
[email protected]This dish is a great way to get your kids to eat their greens! The chicken is cooked perfectly and the greens are tender and flavorful. My kids loved it!
Love Trust
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. The chicken is always tender and juicy, and the greens are perfectly cooked.
Axmed Camir
[email protected]This dish is delicious! The chicken is cooked perfectly and the greens are tender and flavorful. I would definitely make this dish again.
Suraj Gm
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken is tender and the greens are cooked perfectly. I love the addition of the ginger and garlic, which give the dish a nice flavor boost.
Jennifer Neeley
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it. The chicken was cooked perfectly and the greens were tender and flavorful. I would definitely make this dish again.
Nalwanga Resty
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is always tender and juicy, and the greens are perfectly cooked. I love the addition of the peanuts, which give the dish a nice crunch.
Sandy Chaney
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I've made it for my family and friends many times and they always love it. It's a great way to get your kids to eat their greens!
Sadekul islam
[email protected]I'm not a big fan of greens, but I loved this dish! The chicken was so tender and juicy, and the greens were cooked perfectly. I would definitely make this dish again.
Dylan Collard
[email protected]This recipe is a great way to use up leftover chicken. I had some leftover roasted chicken and I used it to make this dish. It was delicious! The chicken was moist and flavorful, and the greens were perfectly cooked.
Edith MamCandy
[email protected]I made this dish last night and it was a hit with my family! The chicken was cooked perfectly and the greens were tender and flavorful. I especially liked the addition of the oyster sauce, which gave the dish a nice umami flavor.
Andrew the Adventurer
[email protected]This stir-fried chicken with greens is a quick and easy meal that's perfect for a weeknight dinner. The chicken is tender and juicy, and the greens are perfectly cooked. I love the addition of the ginger and garlic, which give the dish a nice flavor