Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2poundsbonelessskinless chicken thighs, trimmed and cut into cubes
1stalk lemongrassminced or use 1/2 teaspoon fresh lemon zest and 1 packed tablespoon minced watercress
1tablespoonminced fresh peeled ginger
1cloveminced garlic
2tablespoonsoil
1orange or red bell pepperseeded and thinly sliced
8leaveskale or one bunchtough stem removed and sliced
3tablespoongluten free soy sauce
2tablespoonstoasted sesame oil
black pepperto taste
Instructions
In a bowl, mix together chicken, lemon grass, finer, and garlic. Cover and put in refrigerator for about 15 minutes while you assemble the rest of your ingredients or start rice, quinoa or cauliflower "rice" to serve with finished stir fry.
Heat oil over medium-high heat in a skillet or wok. Working in batches, stir fry chicken until cooked through. Set aside in a bowl and continue until all chicken is cooked.
Add red pepper to skillet and stir fry until crisp tender. Add chicken back to skillet (including any juices that have accumulated). Add kale and soy sauce. Stir fry until kale is wilted. Drizzle with sesame oil and black pepper.
Serve over baked sweet potato, rice, quinoa or cauliflower "rice."
To freeze: Allow stir fry to cool. Package in a gallon sized freezer bag, removing all air, label and freeze. To serve: Thaw and heat through.
To freeze for lunch: Allow to cool. Dividing between six lunch sized freezer containers, place the rice, quinoa or cauliflower rice you are serving the dish with. Dividing between containers, portion out the chicken and kale stir fry evenly between the containers. Cover, removing as much air as possible, label and freeze. To serve: Thaw and heat through. For a lunch box, heat through then put into preheated thermos bowl.