Name: Kale and Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Boneless, skinless chicken breasts - 2 (8 ounce); Salt and freshly ground black pepper - 2 (8 ounce); Sweet potato - 1; Sesame oil - 2 tablespoons; Chopped kale - 1 bunch; Mini bell peppers, halved lengthwise and seeded - 4; Red onion, cut into bite-size pieces - ½ medium; Zucchini, sliced - ½; Garlic, chopped - 3 cloves; Peanut sauce - 2 tablespoons

Ingredients for - Kale and Chicken Stir-Fry

1. Boneless, skinless chicken breasts 2 (8 ounce)

2. Salt and freshly ground black pepper 2 (8 ounce)

3. Sweet potato 1

4. Sesame oil 2 tablespoons

5. Chopped kale 1 bunch

6. Mini bell peppers, halved lengthwise and seeded 4

7. Red onion, cut into bite-size pieces ½ medium

8. Zucchini, sliced ½

9. Garlic, chopped 3 cloves

10. Peanut sauce 2 tablespoons

How to cook deliciously - Kale and Chicken Stir-Fry

1 . Stage

Lightly season chicken breasts on both sides with salt and pepper.

2 . Stage

Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.

3 . Stage

Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.

4 . Stage

Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.