• 1/2 cup prepared soy ginger sauce
  • 2 large boneless, skinless chicken breast halves, cut into thin strips
  • 6 cups assorted fresh winter greens (kale, collards, mustard and/or chard)
  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, julienned
  • 2 green onions, chopped
  1. In a small bowl, combine sauce and chicken.
  2. Cover and refrigerate for at least 30 minutes.
  3. Wash greens thoroughly, trim and chop roughly.
  4. Bring a large pot of water to a boil over medium heat.
  5. Place greens in boiling water and blanch just until wilted, 2 to 3 minutes.
  6. Drain and immediately transfer to ice water to stop cooking and retain color.
  7. When cool, drain and set aside.
  8. In a large skillet or wok, heat olive oil over medium high heat.
  9. Add chicken and cook until browned and cooked through, about 5 minutes.
  10. Add carrot, scallions and cooked greens. Cook another 3 to 5 minutes, tossing to mix ingredients.
  11. Serve with additional soy ginger sauce.
Nutritional Info: 
Per Serving (serves 4): 220 calories (90 from fat), 9 g total fat, 1.5 g saturated fat, 35 mg cholesterol, 1160 mg sodium, 17 g carbohydrates, (3 g dietary fiber, 1 g sugar), 19 g protein.

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