Spicy Chicken with Kale

Ingredients

• Chicken breasts 1 x 400g pack
• Kale, tough stems removed and roughly chopped 1 x 200g bag
• Garlic cloves, minced 3
• Fresh ginger, grated 1 x 3cm piece
• Red chillies, deseeded and finely sliced (or 1 tsp chilli flakes) 1-2
• Soy sauce 50ml
• Rice vinegar 30ml
• Sesame oil 1 tsp
• Vegetable or rapeseed oil, for frying 2 tbsp
• Cornflour 2 tbsp
• Water 50ml
• Cooked rice, to serve (optional) N/A

Method

1. Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with 1 tbsp of the soy sauce and 1 tbsp of the cornflour until evenly coated. Set aside.
2. In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, and 50ml water. In a separate tiny bowl, mix the remaining 1 tbsp cornflour with 2 tbsp cold water to make a slurry.
3. Heat the vegetable oil in a large wok or frying pan over a high heat. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until browned and almost cooked through. Remove from the pan and set aside.
4. Add the minced garlic, grated ginger, and sliced chillies (or chilli flakes) to the hot pan. Stir-fry for about 30 seconds until fragrant.
5. Add the chopped kale to the pan and stir-fry for 2-3 minutes until it starts to wilt.
6. Return the cooked chicken to the pan. Pour over the soy sauce mixture and bring to a simmer.
7. Stir the cornflour slurry and pour it into the pan. Stir continuously until the sauce thickens, about 1-2 minutes.
8. Serve immediately, ideally with cooked rice.