A symphony of textures and flavours, this dish features tender chicken and hearty kale, all stir-fried to perfection with a medley of colourful vegetables. It’s a quick, easy and utterly delicious way to get your protein and veggies in one go. A real feast for the senses!
Ingredients:
- 2 (8oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 sweet potato
- 2 tablespoons sesame oil
- 1 bunch of kale, chopped
- 4 mini peppers, halved lengthwise and seeded
- ½ medium red onion, cut into bite-sized pieces
- ½ courgette, sliced
- 3 cloves garlic, chopped
- 2 tablespoons peanut sauce
Method of preparation:
Season the chicken breasts lightly with salt and pepper on both sides.
Heat a cast-iron skillet over medium heat and cook the chicken until it is no longer pink in the centre and the juices run clear, about 10 minutes, turning occasionally. An instant-read thermometer inserted in the centre should read at least 165 degrees F (74 degrees C).
Remove the chicken from the pan, allow to cool and then cut into bite-sized pieces.
Meanwhile, pierce the sweet potatoes with a fork several times and microwave for 2 to 3 minutes until fork tender. Be careful not to overcook. Remove and leave to cool, then cut into bite-sized pieces.
Heat the sesame oil in a wok, Dutch oven or heavy skillet over medium heat.
Add the kale, season with salt and pepper and cook until wilted, 3 to 5 minutes.
Add the sweet potato, bell pepper, onion, courgette and garlic. Stir fry for 3 to 5 minutes.
Add the chicken and peanut sauce. Stir to combine well. Cook and stir for a further 3 minutes.
