Chicken, Bell Pepper, and Kale Stir Fry

A good stir fry is hard to beat. I wish I could just throw something together, but when I do, it's never very good. So when I make an amazing stir fry recipe, I have to keep it around. This one was so tasty. The kale cooks down enough that my husband didn't mind it.

Chicken, Bell Pepper, and Kale Stir Fry
adapted from I Food Real
serves 4

3 bell peppers, medium (any color), thinly sliced
1 cup carrots, sliced in rounds
5 cups kale, roughly chopped
1 1/2 lb boneless, skinless chicken breast or thighs, thinly sliced
5 garlic cloves, medium, crushed
2 tbsp sesame seed oil
1 tsp fresh ginger, grated
Splash of water
Sesame seeds and chopped green onions for garnish (optional)

Sauce:
1/4 cup soy sauce
3 garlic cloves, crushed
1 tsp fresh ginger, grated
2 tsp honey
1 tbsp whole wheat flour
1 tsp hot pepper flakes, crushed

2 cups cooked brown rice

Preheat wok or large skillet on medium high and add 1 tbsp sesame seed oil. Add 1/3 of crushed garlic and 1/2 of grated ginger. Stir fry for 10 seconds. Add chicken and cook for 8 minutes, stirring occasionally; draining the liquid. Remove from wok and set aside.

Add remaining 1 tbsp of sesame seed oil, 2/3 of crushed garlic and 1/2 of grated ginger. Stir fry for 10 seconds. Add kale, bell peppers, carrots and water. Cover and cook until vegetables are crisp tender, about 3-4 minutes.

Meanwhile, make the sauce. In a small bowl whisk with a fork all ingredients and set aside.

Add the sauce to the wok. Cook for 2 minutes, stirring occasionally. Serve immediately with sesame seeds and green onions over half cup rice per serving.