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Chicken and kale sauté on rice

46

  • Prep Time20 mins
  • Total Time35 mins
  • Makes4 servings
Chicken and kale sauté on rice

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 1/2 cups long-grain white rice

  • 1 tbsp canola oil

  • 1 onion, finely chopped

  • 4 garlic cloves, minced

  • 1 tbsp finely grated ginger

  • 900 g ground chicken

  • 1/4 cup brown sugar

  • 6 cups finely chopped kale

  • 2 tsp lime juice

  • 3 tbsp fish sauce

  • 1 tsp hot-red-chili-flakes

  • 4 eggs

Instructions

  • COOK rice according to package directions but omitting salt, 15 to 20 min.

  • HEAT a very large non-stick frying pan over medium. Add oil, then onion, garlic and ginger. Cook until onion is soft, 3 to 4 min. Increase heat to high. Add chicken. Cook, breaking up meat with a wooden spoon, until no longer pink, 5 min. Drain fat. Sprinkle with sugar. Cook, stirring often, until chicken is golden brown, 4 to 5 min.

  • ADD kale, lime juice, fish sauce and chili flakes. Stir until kale wilts, 2 min. Refrigerate 2 cups of mixture for Thai chicken rice noodle rolls.

  • DIVIDE rice among 4 plates. Top with remaining chicken-kale mixture. Return pan to stovetop over medium.

  • CRACK eggs into pan. Cook, covered, until whites are no longer runny, 2 to 3 min. Top each plate with a fried egg.


Nutrition (per serving)

Calories 663, Protein 39g, Carbohydrates 73g, Fat 23g, Fibre 3g, Sodium 842mg.
Excellent source of vitamin C.

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