Chicken and kale sauté on rice

Prep 20 min
Total 35 min
Serves 4

Advertisement

Ingredients

1 1/2 cups
long-grain white rice
1 tbsp
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
3 tbsp
4

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

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

Mastering the basics: kale caesar

Issue: June 2016

Written by:

Photo credit: Photo, Erik Putz.

This article has not been rated yet.

Comments are closed.