Chicken And Kale Sauté On Rice
52
- Prep Time20 min
- Total Time35 min
- Makes4 servings
(Photo: Erik Putz)
This easy rice bowl is topped with chicken and kale, and seasoned with chili flakes for a kick of spice.
Ingredients
1 1/2 cups long-grain white rice
1 tbsp canola oil
1 onion, finely chopped
4 garlic cloves, minced
1 tbsp finely grated ginger
900 g ground chicken
1/4 cup brown sugar
6 cups finely chopped kale
2 tsp lime juice
3 tbsp fish sauce
1 tsp red pepper flakes
4 eggs
Instructions
COOK rice according to package directions but omitting salt, 15 to 20 min.
HEAT a very large non-stick frying pan over medium. Add oil, then onion, garlic and ginger. Cook until onion is soft, 3 to 4 min. Increase heat to high. Add chicken. Cook, breaking up meat with a wooden spoon, until no longer pink, 5 min. Drain fat. Sprinkle with sugar. Cook, stirring often, until chicken is golden brown, 4 to 5 min.
ADD kale, lime juice, fish sauce and chili flakes. Stir until kale wilts, 2 min. Refrigerate 2 cups of mixture for Thai chicken rice noodle rolls.
DIVIDE rice among 4 plates. Top with remaining chicken-kale mixture. Return pan to stovetop over medium.
CRACK eggs into pan. Cook, covered, until whites are no longer runny, 2 to 3 min. Top each plate with a fried egg.
Nutrition (per serving)
Calories 663, Protein 39g, Carbohydrates 73g, Fat 23g, Fibre 3g, Sodium 842mg.
Excellent source of vitamin C.
Get more cozy weeknight dinners, including Cauliflower Farro Bowls and Toasted Orzo, Chickpea and Tomato Stoup.
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