Entries in Greens (6)
Do you remember that Szechuan Chicken Stir-Fry recipe I posted not too long ago? Well, I have a follow up recipe to share with you today that's so good, you must promise me you'll make it.
This one takes a little more prep work because of the extra vegetables but it's just as fast if not quicker to cook.
Perfect for when you're in a dinner rut. This will add some tasty zest to your palate.
I recieved such wonderful feedback from you all on my Szechuan Chicken recipe. I had people asking me for more similar recipes! Excellent! I love hearing from you guys so don't hesitate to ask me if there's something you'd like to see on the blog. Keep the great comments coming :)
Now back this dish.
This Kung Pao Chicken packs flavour in spades. I think it's safe to say it could rival any bought from your favourite restaurant. I've made this recipe a few times now and we all loved it. It's like going out for dinner and taking a vacation from typical healthy eating, but really, it's super healthy and clean.
When I set out to make this dish, I made sure to add loads of fresh veggies to the ingredient list. The fresh veggies really help bump-up the vitmain count.
I mean just check out those wild vibrant colours! It is enough to make your mouth water!
This Chinese dish will rival the best kung pao chicken you've ever had from a take-out restaurant. It could become a fast and easy weeknight favorite. Especially when it only takes 20 minutes to cook.
Kung Pao Chicken & Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: stir-fry entree gluten-free protein bell peppers chicken kale
Ingredients (serves 4)
- 2 tbsp olive oil or sunflower oil, divided
- 1 large red bell pepper, chopped
- 1 cup kale, stems removed, and cut into 1-inch pieces
- 1 cup red Swiss chard (large stems removed), leaves cut into 1-inch pieces
- 1 cup broccoli florets
- 1/2 cup carrots, sliced on an angle
- 1/2 cup snow peas
- 1/4 tsp red pepper flakes
- 12 oz boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup roasted unsalted peanuts
- 1 1/2 tbsp low-sodium soy sauce
- 1 clove garlic, minced
- 1 tsp fresh ginger, peeled and minced (or 1 tsp ground ginger)
- 2 green onions, white and light green parts only, thinly sliced
- 2 tsp rice vinegar
- 2 cups cooked brown jasmine rice, or quinoa
Heat oil in a large non stick skillet on medium-high. Add bell pepper, kale, red chard, broccoli, carrots and snow peas, and cook, stirring frequently, until the vegetables begin to soften and everything is almost cooked, about 5 minutes. Transfer vegetables to a plate and place in the oven on low to keep warm.
Heat remaining tablespoon of oil on medium-high. Add red pepper flakes, chicken and peanuts and cook for 5 minutes, stirring frequently.
In a small bowl, stir together 1/4 cup water, soy sauce, garlic, ginger, onions and rice vinegar. Stir the mixture into chicken and bring to a simmer. Cook for 3-4 minutes or until chicken is no longer pink inside. Return cooked vegetables to the skillet and give everything a good stir. Serve over top of rice, dividing evenly among 4 bowls.
Every once in a while you find a new food that you fall in love with. Now I'm no stranger to kale, but I wanted to express how much I really do love this leafy green veggie. I bet you can probably tell... I just couldn't stop myself from taking pictures. I think I had something like 40 photos to sort through once I uploaded everything. It was way too hard to choose my favourites for this post!
So today we're talking kale... and kale chips!
It may look scary to some but it just needs a little tender love and care. My usual way to enjoy it is in a salad raw, massaged with a tiny bit of extra virgin olive oil, some fresh lemon juice, and sometimes a sprinkle of sea salt. So simple and fresh.
Then I finally tried making kale chips. Yummy!
I don't know why it took me so long to make these. The only thing that's annoying is they don't store very well. That is if they last long enough. They basically need to be eaten the same day as baking (no problem there ;). Whatever you do don't store them in a plastic bag unless you have the paitience to re-crisp them in the oven for 5 minutes the next day. If you go this route just spread them out on a baking sheet and bake at 300F. They'll crisp up once you remove them and they start to cool. You could also you a toaster oven if you have one.
Seriously. If you ever find yourself craving potato chips, try making these nutritious chips as a healthy alternative instead.
These kale chips are very reminiscent of Doritos! Only 100% better for you and nutritious.
Kale for life!
Zesty Nacho Kale Chips
Prep Time: 5 minutes
Cook Time: 22 minutes
Keywords: food processor bake appetizer snack side lunch gluten-free grain-free nut-free soy-free sugar-free vegan vegetarian herbs kale tahini
Ingredients (serves 4)
- 1 large bunch of kale
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp roasted garlic powder
- 1/2 tsp sea salt
Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
Remove the leaves from the stems of the kale and roughly tear the leaves into large pieces. Thoroughly dry the kale leaves using a salad spinner and place them in a large bowl. Set aside.
Add the tahini, lemon juice, nutritional yeast, cumin, paprika, roasted garilc powder, and sea salt to the bowl of a food processor. Process until smooth, stopping to scrape down the sides as necessary.
Pour sauce over kale and mix until evenly coated. Don't be afraid to get in there with your hands and massage the sauce into the kale.
Spread the kale out evenly onto the prepared baking sheet into a single layer; be sure not to overcrowd.
Bake for 10 minutes, rotate the pan, and bake for another 12 minutes more until the kale begins to crisp up.
Remove from oven and let the chips cool slightly before enjoying.