This low-fat, high fiber recipe is courtesy of Whole Foods Market.
You may substitute ¼ cup regular soy sauce, plus 2 tablespoons grated fresh ginger, for the ginger soy sauce if you prefer. And it doesn’t hurt to drop a couple cloves of minced garlic into the hot oil, just before adding the chicken.
- ½ cup Whole Foods 365 Everyday Value™ Organic Soy Ginger Sauce
- 2 large boneless, skinless free-range chicken breasts, cut into thin strips
- 6 to 8 cups assorted fresh leafy greens (kale, collards, mustard and/or chard)
- 2 tablespoons extra virgin olive oil
4 to 6 cups julienned carrots
- ½ cup chopped scallions
Combine sauce and chicken in a small bowl.
Marinate at least 30 minutes in the refrigerator.
Wash the greens thoroughly, trim, and chop roughly. Bring a large pot of water to a boil. Blanch the greens by placing them in boiling water for 3 to 4 minutes. Drain and immediately transfer to large bowl of ice water to stop the cooking process and retain color. When the greens are cool, drain and set aside.
In a large sauté pan or wok, heat olive oil over medium-high heat and sauté chicken about 5 minutes until cooked through.
Add carrots, scallions, and blanched greens. Sauté another 3 to 5 minutes, tossing to mix ingredients.