Name: Chicken, Bell Pepper & Kale Stir-Fry with Peanut Sauce over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 3 (2 ½ cm) pieces ginger root; 0.68 kg ground chicken; 1 ½ cups jasmine rice; 1 ½ (283 g) bags kale, cut and ready to use; 1 cup peanut sauce; 3 red bell peppers; black pepper; rice vinegar; salt; toasted sesame oil

Chicken, Bell Pepper & Kale Stir-Fry with Peanut Sauce over RiceChicken, Bell Pepper & Kale Stir-Fry with Peanut Sauce over Rice — a 40-minute lunch recipe with 11 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

3 (2 ½ cm) pieces ginger root

0.68 kg ground chicken

1 ½ cups jasmine rice

1 ½ (283 g) bags kale, cut and ready to use

1 cup peanut sauce

3 red bell peppers

black pepper

rice vinegar

salt

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash, dry, peel, and mince ginger. Place in a small bowl along with peanut sauce, vinegar, water, salt, and pepper. Stir to combine the sauce and set aside.

Wash, dry, trim, and seed bell peppers; medium dice.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add bell pepper and chicken; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful.

Add the sauce and continue to cook until kale is tender and sauce thickens slightly, 2-3 minutes more. Remove from heat and cover to keep warm.

To serve, divide rice and stir-fry between plates or bowls. Enjoy!

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