Ingredients:
- 1 lb chicken breasts, cut into 1” pieces
- 1 small head of cabbage, chopped (1 lb or about 6 cups)
- 1 lb fresh kale, stemmed and roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1/4 cup reduced sodium soy sauce
- Pinch of red pepper flakes
- 1 in piece of fresh ginger, grated
- 1/2 cup red onion, sliced
- 2 cloves garlic, minced
- 2-3 scallions, chopped
- Salt and freshly ground black pepper
- Toasted sesame seeds
Directions:
1. In a small bowl whisk together soy sauce, red pepper flakes, salt and pepper to taste and ginger. Set aside.
2. Heat the olive oil and sesame oil in a large pan over medium-high heat. Add the chopped chicken, season with salt and pepper, cook until no longer pink. Add onion and cook for 3 to 4 minutes, until it begins to soften. Add the garlic, cabbage, and kale and continue cooking until vegetables soften.
3. Lower heat to medium. Add soy sauce mixture and stir to combine. Continue cooking, stirring often, until the sauce is absorbed.
4. Top with green onions and sesame seeds.
Serve with rice.
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