Chicken and Kale Asian Inspired Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
DeBoles Rice Spaghetti, 1 boxkale, raw, 4 cup chopped*1 med yellow onion, diced2 Anaheim Chile, diced3 Chicken Breasts, choppedGarlic, Minced, Spice World, 2 tbspsCarrots, raw, 2 large, gratedWater chestnuts, one can slicedKnudsen Organic Pear Juice, 1 cupFlorida's Natural, Ruby Red Grapefruit Juice Plus Calcium, 1 cupKikkoman Low Sodium Soy Sauce, 4 tbsp Ginger, ground, 1 tbsp Lemon Peel, 1 tspAllspice, 1 tbsp Mushrooms, fresh, 4 cup, pieces
In a dutch oven, boil pasta, watching closely, so it doesn’t stick
In a large pot, par-boil chicken, until no pink is visible, but not until done.
Chop and dice veggies
In a large non- stick skillet, place onion, chiles, garlic, mushrooms and carrots, saute until onions are translucent.
drain and rinse water chestnuts and add to skillet.
add chicken and spices to skillet, mix well.
in a large glass or mason jar mix juices, soy and fill to brim with water, pour into skillet, let simmer for 5 minutes.
add rinsed and drained spaghetti to skillet, stir well.
let simmer for about 20 mins or until kale is limp and flavors have married.
(I usually let it simmer until a good deal of the moisture is gone, that is usually long enough for the kale to cook and the flavors to marry.)
Serving Size: 12 cup size servings approx.
Number of Servings: 12
Recipe submitted by SparkPeople user AMDEVEREAUXBARD.
In a large pot, par-boil chicken, until no pink is visible, but not until done.
Chop and dice veggies
In a large non- stick skillet, place onion, chiles, garlic, mushrooms and carrots, saute until onions are translucent.
drain and rinse water chestnuts and add to skillet.
add chicken and spices to skillet, mix well.
in a large glass or mason jar mix juices, soy and fill to brim with water, pour into skillet, let simmer for 5 minutes.
add rinsed and drained spaghetti to skillet, stir well.
let simmer for about 20 mins or until kale is limp and flavors have married.
(I usually let it simmer until a good deal of the moisture is gone, that is usually long enough for the kale to cook and the flavors to marry.)
Serving Size: 12 cup size servings approx.
Number of Servings: 12
Recipe submitted by SparkPeople user AMDEVEREAUXBARD.
Nutritional Info Amount Per Serving
- Calories: 200.6
- Total Fat: 2.1 g
- Cholesterol: 36.6 mg
- Sodium: 249.3 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 1.9 g
- Protein: 17.1 g
Member Reviews