Chicken, Shiitake, and Kale Stir Fry
Servings 6
Equipment
- Large Cast Iron Skillet or Wok
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 vegetable oil divided, more if needed
- 1 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
- Make the marinade by combining the ingredients for the marinade in a large measuring bowl.
- Whisk until well combined, then pour half of the marinade into a zip-lock bag to use as a marinade. Cover and reserve the remaining marinade for later use as a sauce.
- Marinate the chicken by slicing the chicken into thin, bite-sized strips. Place the chicken into the zip-lock bag with the marinade, then seal and refrigerate for 2-3 hours.
- Remove the chicken from the refrigerator 20 minutes before cooking.
- Cook the stir fry by heating half of the oil in a large cast-iron skillet or wok. 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. Add half of the chicken removed from the marinade to the hot skillet. Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies.
- Add a bit more oil, if the skillet needs it, then add the remaining chicken removed from the marinade, discarding the zip-lock bag and marinade. Cook, stirring occasionally, for 2 minutes.
- Pour into the bowl with the veggies.
- 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 skillet.
- Stir to coat evenly and heat through.
- Serve over garlic rice immediately and garnish with green onion. Enjoy.