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