Chicken Kale Stir-Fry

Don’t let the word kale throw you off this recipe. While raw kale is bitter, sautéed kale has a rich, savory flavor. And when paired with chicken, is straight-up in its element. Throw in your favorite vegetables, coconut aminos, and garlic, and chow down! This Chicken Kale Stir-Fry is a recipe for dinner at 6:00 or because it’s date night IN! {Paleo}

If you are nervous about cooking with kale, please let me say that cooked kale tastes nothing like raw kale. There is something about kale sautéed in coconut oil, sea salt, and, in this case, chicken, veggies, and coconut aminos that is downright scrumptious. Aside from the fact that it’s leafy and green, you kinda, sorta forget you’re actually eating a bonafide vegetable. 

Full and fair disclosure, when I first tried kale I could not even handle what was left of my life. 

WHO IN THE ACTUAL HOW EATS THIS STUFF FOR FUN? 

But then I did a little research and learned that when seasoned and/or sautéed, it is actually pretty good. Kale, I have discovered, is a lot like driving a stick shift. It’s actually pretty great, once you know what you’re doing. 

So today we’re putting kale, possibly one of the most misunderstood vegetables of all time, in a chicken stir-fry. And the result is nothing short of tantalizing. Don’t believe me? Twinkle, our resident kindergartener, LOVED it so much she asked if I would make it for all of us on the regular. Kid, you’re a girl after my own heart. Or tastebuds. Or both. This stir-fry is super-satisfying.

Not only that, but if you’re in the mood for a soy-free stir-fry recipe, then you’re in the right place. Since this recipe is also paleo, if you’re in the market for a grain-free stir-fry recipe, yet again, you’ve hit the jackpot here.

So grab your largest sauté pan (you’ll need it!), and let’s throw a stir-fry together!

CHICKEN KALE STIR-FRY INGREDIENTS:

Below are the ingredients to make your own Chicken Kale Stir-Fry. This stir-fry is a little bit mix-and-match, however I have provided notes where I use a specific ingredient.

• Chicken breast cut into cubes or strips.
• Coconut aminos. Not all stores carry coconut aminos, but the soy-free soy-like sauce is readily available on Amazon.
• Honey and lemon juice. Usually just a smattering of each will create the desired flavor.
• Garlic. I typically add about 1-2 cloves. If they’re small, then I’ll add an extra clove.
• Coconut oil. I love coconut oil for stir-fry recipes because it coats the ingredients and adds a buttery flavor without having to use actual butter.
• Onion. I typically dice white or yellow onions.
• Mixed vegetables. Carrots, broccoli, and cauliflower work really well in this recipe.
• Fresh kale. Leaves removed from the stem, washed, and rinsed. It’s important to give the kale enough time to drain. I like to prep the kale before I do any of the other steps and then work on the marinade and sautéing while the kale is draining in a colander.
• Green onion. Green onion certainly makes for a pretty garnish, but in this recipe it also adds just the right amount of pizzazz to the flavor.
• Sea salt and pepper. I add a little more sea salt to this recipe than I do others because it goes well with the vegetables. As for the pepper, I add that to taste.

HOW TO MAKE CHICKEN KALE STIR-FRY:

It’s pretty easy to make this recipe, however keep an eye on the order the ingredients are added and for how long they are cooked since not everything is thrown into the pan at the same time.

1. In a medium-sized dish, combine the chicken breasts, coconut aminos, honey, lemon juice, and pressed garlic. Set aside.
2. In a large sauté pan, melt the coconut oil, sea salt, diced onion, and sauté for about 5 minutes, or until the onions are translucent and evenly coated with the coconut oil and sea salt. Add the chicken and marinade to the sauté pan. Cook for approximately 2 minutes. Then add desired chopped vegetables and cook for another 2-4 minutes.
3. Stir in the kale pieces, cover with a lid, and cook another 2-4 minutes, or until the kale turns a deep green and has slightly wilted. Stir in green onions and season with pepper to taste.
4. Serve as is or over a bed of cauliflower rice.
5. For best results, serve immediately, refrigerate leftovers, and consume within 24 hours. 

TIPS FOR A GREAT STIR-FRY:

• Work with larger vegetable pieces. The vegetables, including the kale, will shrink as they cook. Breaking them down into tiny florets to begin with will only cause them to turn to mush while they cook in the pan. I found this to be especially true for the broccoli florets.
• Use a large sauté pan to prepare the stir-fry. Although the ingredients will cook down to size, initially the pan will be quite full (especially when you add the kale). Working with a large sauté pan allows you plenty of room to stir, fold in, and otherwise cook the ingredients to perfection.
• Serve your stir-fry over cauliflower rice. In addition to the vegetables you add to your stir-fry, this is just yet another recipe that goes well with a cauliflower rice base, especially if you’d like to serve a larger crowd.

If you love this stir-fry and are in the mood for a few other recipes, then check out:

• Grain-Free Cauliflower Stir-Fry
• Broccoli Beef Stir-Fry
• Garlic Chicken Stir-Fry
• Veggie Quinoa Stir-Fry

Today’s recipe was inspired by Paleo Grubs’ Stir-Fried Chicken and Kale. I customized the recipe to our family’s health and allergy needs.

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