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This is an easy, delicious stir fry with a sauce that is amazing! Thai-inspired, and using the very popular kale!
1. Whisk together sauce ingredients until smooth (add more water to get a thinner sauce consistency).
2. Heat a nonstick pan or wok at medium heat. Add kale and veggies. Cook and stir for 2 to 3 minutes, then add sauce and cooked chicken. Stir to coat. Cook another 3-4 minutes. You want the kale to be wilted and the veggies to be tender crisp.
3. Serve over hot cooked brown rice (or quinoa) and sprinkle with the sesame seeds. Enjoy!
Recipe adapted from Nutritionist in the Kitch.
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!