Chicken and Kale Asian Inspired Stir-Fry
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chicken and Kale Asian Inspired Stir-Fry calories by ingredient
Introduction
This is a high nutrient, low-sodium (for soy sauce), stir-fry. With a pear and grapefruit flavor. Different and yummy. This is a high nutrient, low-sodium (for soy sauce), stir-fry. With a pear and grapefruit flavor. Different and yummy.Number of Servings: 12
Ingredients
-
DeBoles Rice Spaghetti, 1 box
kale, raw, 4 cup chopped
*1 med yellow onion, diced
2 Anaheim Chile, diced
3 Chicken Breasts, chopped
Garlic, Minced, Spice World, 2 tbsps
Carrots, raw, 2 large, grated
Water chestnuts, one can sliced
Knudsen Organic Pear Juice, 1 cup
Florida's Natural, Ruby Red Grapefruit Juice Plus Calcium, 1 cup
Kikkoman Low Sodium Soy Sauce, 4 tbsp
Ginger, ground, 1 tbsp
Lemon Peel, 1 tsp
Allspice, 1 tbsp
Mushrooms, fresh, 4 cup, pieces
Tips
freezes really well.
Directions
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.