Kale and Chicken Stir-Fry

Updated on November 28, 2021

• 2 (8 ounce) boneless, skinless chicken breasts

• salt and freshly ground black pepper

• 1 sweet potato

• 2 tablespoons sesame oil

• 1 bunch chopped kale

• 4 mini bell peppers, halved lengthwise and seeded

• ½ medium red onion, cut into bite-size pieces

• ½ zucchini, sliced

• 3 cloves garlic, chopped

• 2 tablespoons peanut sauce

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

2. 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. 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. 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.

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Nutrition Facts (per serving)

352Calories13g Fat28g Carbs32g Protein

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Nutrition FactsServings Per Recipe4Calories352% Daily Value *Total Fat13g17%Saturated Fat3g13%Cholesterol69mg23%Sodium161mg7%Total Carbohydrate28g10%Dietary Fiber5g18%Total Sugars3gProtein32gVitamin C143mg713%Calcium193mg15%Iron3mg18%Potassium1023mg22%

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