CHINESE STYLE CHICKEN WITH SAUTEED KALE& MUSHROOMS
I LOVE the chicken kale dish from panda express, but I unfortunately, do not have the money (or the body :) lol ) to eat out often. I came up with this little dish when I was craving panda express and you know what? I bet you wont even be able to tell the difference!
Provided by Taylor Simpkins
Categories Chicken
Time 10m
Number Of Ingredients 7
Steps:
- 1. Dice your chicken into bite size pieces. I start with semi thawed chicken breasts. Heat a deep skillet over medium heat
- 2. Spray non stick (you can use a small amount of oil) into skillet and add chicken. Mean while slice your mushrooms. Add them to the skillet once chicken starts to show only a small amount of pink
- 3. Wash your kale well then rip from the stems. You can chop the leaves but I just rip them with my hands. Add the kale to the skillet then turn to medium low heat and COVER! this is important for steaming. Cook about 5 minutes or until the kale starts to wilt and turns a rich green color
- 4. In a small bowl mix the seasoning, soy sauce, water and stevia. (You can use plain white sugar or even brown sugar. I use stevia as a slightly healthier option for this dish)
- 5. mix the seasoning well then pour into your skillet. Turn off the heat and stir the skillet well so that the seasoning is mixed thoroughly. Cover and let stand for just a minute or two. Serve and enjoy your homemade panda express!
KALE AND MUSHROOM SIDE
I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.
Provided by alluvcooking
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
- Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g
CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
Provided by Pierre Franey
Categories dinner, easy, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the chicken breasts with salt and pepper.
- Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
- Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
- When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN WITH KALE AND WILD MUSHROOMS
This is from Food & Wine. Serve with mashed potatoes. They say to serve this with a West Coast Pinot Noir.
Provided by dicentra
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch the kale in a large pot of salted water until limp, about 2 minutes.
- Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
- Heat 1 teaspoon of the oil in a large nonreactive skillet.
- Add the bacon and sauté over high heat until browned and crisp, about 4 minutes.
- Using a slotted spoon, transfer the bacon to paper towels to drain.
- Pour the rendered fat into a small bowl.
- Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts.
- Season the chicken with salt and pepper. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes.
- Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil.
- Transfer the chicken to a platter and cover loosely with foil.
- Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet.
- Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes.
- Transfer to a bowl and keep warm.
- Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons.
- Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes.
- Whisk in the flour paste and cook until the sauce thickens.
- Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
- Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat.
- Add the kale, season with salt and pepper and sauté until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice.
- Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.
Nutrition Facts : Calories 572.5, Fat 34.5, SaturatedFat 10, Cholesterol 130.6, Sodium 397.8, Carbohydrate 18.2, Fiber 2.9, Sugar 1.8, Protein 45.2
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