Greens and Chicken Stir Fry

A traditional dish from Myanmar. Long and leafy water spinach is a featured vegetable in this recipe. The taste of water spinach can be described as savory, gentle, and subtly mineral.

• 4 tablespoons vegetable oil
• 1 cup cooked and shredded chicken
• 5-6 Thai chili peppers, cut lengthwise
• 3 cloves of garlic, minced
• 1 cup kale, chopped
• 1/8 cup water
• 3 bundles of water spinach, washed and chopped into 2- to 3-inch pieces. Chop off the bottom inch of the stems.
• Pinch of salt
• 1 tablespoon oyster sauce
• 1 tablespoon low-sodium soy sauce
• 1/2 tablespoon of sugar

1. Wash hands with warm water and soap, scrubbing at least 20 seconds.  
2. Heat up wok or large nonstick skillet on medium-high heat, about 1 to 2 minutes.
3. Lower to medium heat and add oil, cooked chicken, pepper, and garlic. Stir constantly.
4. Add kale and continue to stir.
5. If the chicken starts to stick to the bottom of the pan, add water.
6. Once kale has cooked down, add water spinach and a pinch of salt.
7. Increase the heat to medium-high. Add oyster sauce, soy sauce, and sugar. Stir to combine.
8. Reduce heat to low and adjust seasoning to personal preference. Best served over lo mein noodles and steamed vegetables.