Chicken, Shiitake, and Kale Stir Fry

I was in the mood for Asian food so I went into the refrigerator to see what I could throw together. I had some chicken breasts, onion, shiitake mushrooms, and kale along with ginger, garlic, and green onion. I marinated the chicken for a few hours then cooked it really quickly over high heat. I did a quick sauté of the veggies before throwing it all together in the sauté pan along with the remaining marinade. It was very flavorful and delicious. I loved the tender chicken with the crisp-tender veggies. I served this chicken over Garlic Rice and alongside the  Spicy Sugar Snap Pea Sauté with Garlic and Ginger. The entire meal was enjoyed by my whole family. The kids and I had the leftovers today for lunch and thought it was even more flavorful. This meal will be on our table again… soon.

How to Make a Chicken, Shiitake, and Kale Stir Fry

Combine the ingredients for the marinade into a large measuring bowl. Whisk until well combined then pour half of the marinade into a ziplock bag. Cover and reserve the remaining marinade for later use. Slice the chicken into thin bite-sized strips.  Place into the zip lock bag then seal and refrigerate for 2-3 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Heat half of the canola oil in a large sauté pan. Add the onion and cook for 2 minutes. Add the shiitake mushrooms and continue cooking for 1-2 minutes, stirring often. Add the kale and minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then cook, stirring constantly, for 1 minute. Remove from the pan and pour into a bowl.

Add the remaining oil to the pan and heat over medium-high heat until hot. Use a slotted spoon and add half of the chicken to the hot skillet (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Add a bit more olive oil, if the pan needs it, then add the remaining chicken (without the marinade).  Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Discard the zip lock bag and marinade.

Whisk the reserved marinade from earlier until well combined then add to the skillet over medium heat. Whisk for a few seconds then add the chicken, veggies, and any juices back into the sauté pan. Stir to coat evenly and heat through. Serve over rice immediately and garnish with green onion. Enjoy.

Chicken, Shiitake, and Kale Stir Fry

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Course: Main

Cuisine: Asian

Servings: 6

Ingredients

• Marinade:
• ⅓ cup soy sauce
• ½ cup chicken broth
• 3 tbsp rice wine vinegar
• 2 tbsp corn starch
• 2 tsp fresh ginger minced
• 1 clove of garlic minced
• Freshly ground black pepper to taste
• Stir Fry Ingredients:
• 1 tbsp canola oil divided, more if needed
• 1 sweet yellow onion sliced
• 8 oz shiitake mushrooms stems removed & sliced
• 3 cups kale chopped
• 2 garlic cloves minced
• 3 chicken breasts cut into bite sized thin strips
• 2 green onions thinly sliced

Instructions

• Combine the ingredients for the marinade into a large measuring bowl. Whisk until well combined then pour half of the marinade into a ziplock bag. Cover and reserve the remaining marinade for later use. Slice the chicken into thin bite-sized strips. Place into the zip lock bag then seal and refrigerate for 2-3 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
• Heat half of the canola oil in a large sauté pan. Add the onion and cook for 2 minutes. Add the shiitake mushrooms and continue cooking for 1-2 minutes, stirring often. Add the kale and minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then cook, stirring constantly, for 1 minute. Remove from the pan and pour into a bowl.
• Add the remaining oil to the pan and heat over medium-high heat until hot. Use a slotted spoon and add half of the chicken to the hot skillet (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Add a bit more olive oil, if the pan needs it, then add the remaining chicken (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Discard the zip lock bag and marinade.
• Whisk the reserved marinade from earlier until well combined then add to the skillet over medium heat. Whisk for a few seconds then add the chicken, veggies, and any juices back into the sauté pan. Stir to coat evenly and heat through. Serve over rice immediately and garnish with green onion. Enjoy.

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