Tuesday, January 05, 2016

Stir-Fried Chicken On a Bed of Kale & Spinach

Chicken on Kale & Spinach
An interesting twist on our Indian Saag Chicken, I replaced the Indian ingredients with Chinese sauces to come up with this delicious dish. 

Taylor Farms Organic Kale Medley
This recipe is a great way to use the one pound packages of triple-washed baby spinach and kale that we get from the membership markets. 
Skinless and boneless chicken thighs come in 6 lb. packages at the membership stores. I chop the thighs into bite-sized pieces, hand-mix them with ginger-garlic paste, paprika (Kashmiri mirch), salt and oil, divide them among 4 Ziploc bags and freeze until ready to be cooked. Soaked in a bowl of tap water, the frozen bags thaw and come to room temperature within half an hour.

I've used this marinated chicken in Indian and Asian dishes with great results.

1-1/2 lbs. skinless & boneless chicken thighs, marinated for 20 minutes in

  • 1 Tbsp. ginger-garlic paste
  • 1/2 tsp. Kashmiri mirch/paprika/chili powder
  • 2 Tbsp. vegetable oil
  • salt to taste
1 lb. triple-washed baby kale medley
2 + 2 Tbsp. vegetable oil
1 tsp. dark sesame oil
3 bay leaves
10 peppercorns, coarsely ground
1 large onion, sliced
6 cloves garlic, sliced
1 cup chicken broth, simmering with
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 Tbsp. brown sugar
  1. Heat 2 Tbsp. oil in a skillet over medium-high heat and stir-fry onions and garlic until translucent.
  2. Add kale medley, wilt over medium heat and transfer to a serving dish.
  3. Heat remaining oil in the skillet and temper with bay leaves and peppercorns.
  4. Add marinated chicken and cook until chicken is no longer pink.
  5. Add broth, cover and simmer over medium-low heat until tender and juices are reduced by half.
  6. Pour over wilted spinach in serving dish and drizzle with sesame oil.
Serve with hot rice.

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