Sticky chilli chicken and greens

Sticky chilli chicken and greens

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is a truly comforting dish. While there is a bit of honey used, which can send the sugar content up, if you serve it with some brown rice, the fibre will slow down its release so it shouldn’t cause major blood sugar issues.

Ingredients

Quantity Ingredient
olive oil, for cooking
2 skinless, boneless chicken breasts, diced
2 handfuls curly kale, chopped
1 tablespoon honey
2 teaspoons light soy sauce
1 teaspoon toasted sesame oil
3 garlic cloves, finely chopped
1 red chilli, finely chopped

Method

  1. Heat a little olive oil in a wok or large saucepan. Add the chicken and stir-fry for about 5–6 minutes, until the chicken is cooked through. Add the kale and cook until softened.
  2. Add the honey, soy sauce, sesame oil, garlic and chilli (chile), and continue to stir-fry until the honey has caramelized and the sauce is a sticky golden colour.

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