Satisfy Your Craving
When I’m craving Asian food, this dish satisfies. The nutty flavour of the steamed greens, mixed with cashews or almonds has a crunchy texture. There are many variations to this dish, including the ability to moderate the amount of sodium that is often a culprit of take-out food.
If you’re really hungry, serve it over brown rice or quinoa. If you just need a light meal, pair it with your favorite kind of kale.
Ingredients:
- 1 tbsp coconut oil
- 2 cloves of fresh garlic, minced
- 1 small red onion, thinly sliced
- 1 lb. boneless chicken breast, thinly diced
- 1 tbsp additional coconut oil
- 1 lime
- 4 cups of Kale
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp orange juice
- 1 tbsp low sodium soy sauce
- pre-roasted beet cubes (optional)
- ½ cup chopped cashews or almonds
- 1/8 cup raw pumpkin seeds
- 1/8 cup raw sunflower seeds
- Optional: 2 cups cooked quinoa or cooked brown rice
Make it:
- Grate ½ tsp of lime and set aside.
- Mince garlic, dice onion and chicken breast, and set aside.
- In a wok, heat 1 tbsp coconut oil over medium-high heat. Â Add garlic and onion and saute until browned.
- Add remaining 1 tbsp of coconut oil.
- Add chicken to the wok. Season it with salt and pepper and cook for 2 minutes, until browned.
- Pour orange juice over chicken to coat and cook 2 more minutes or until fully cooked.
- Add soy sauce and lime zest, tossing to combine.
- Remove the wok from heat and toss in nuts, seeds and beets.
- In a separate pan, steam kale for 1-2 minutes.
- Serve over quinoa or kale with lime wedges on the side. Enjoy!
Tell Me:
Is Asian take-out on your list of treat foods? It’s great to know that you’re only a few ingredients away from having a healthier, home-cooked version with this recipe. I’d love to hear how it turns out for you. Please comment below and share it with your friends!
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Blessings,
Sheila
