The Pioneer Woman Tasty Kitchen
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Grilled Chicken and Kale Thai Bowl

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is an easy, delicious stir fry with a sauce that is amazing! Thai-inspired, and using the very popular kale!

Ingredients

  • FOR THE SAUCE:
  • 3 Tablespoons Smooth Peanut Butter
  • 2 Tablespoons Soya Sauce
  • 3 Tablespoons Sesame Asian Dressing
  • 1 teaspoon Rice Wine Vinager
  • 1 teaspoon Minced Garlic
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Crushed Chili Flakes
  • 2 teaspoons Sugar
  • 3 Tablespoons Water
  • FOR THE CHICKEN AND KALE BOWL:
  • 4 cups Chopped Kale
  • 1 cup Packaged Cabbage Slaw
  • 1 cup Chopped Broccoli
  • ½ cups Sliced Snow Peas
  • 2 cups Sliced Grilled Chicken
  • 2 cups Cooked Brown Rice
  • 1 Tablespoon Sesame Seeds

Preparation

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.

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3 Reviews

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Lara on 12.27.2013

Great taste! I doubled the veggies & sauce. This was easy and quick to make.

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Marissa (Kitchen 117) on 4.18.2013

I substituted tofu, tripled the veggies, and added a heeping tablespoonful of spicy garlic chilli paste. Delish!

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mayasmom on 4.15.2013

I doubled the veggies and the dressing. It was quick, easy, and delicious. You definitely get your daily veggies with this recipe. We used leftover grilled chicken. It’s a perfect recipe for extra chicken. Will make this again soon!

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