Greens and Chicken Stir Fry
Servings:4Serving Size:1 1/2 cups

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.
Ingredients:
- 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
Directions:
- Wash hands with warm water and soap, scrubbing at least 20 seconds.
- Heat up wok or large nonstick skillet on medium-high heat, about 1 to 2 minutes.
- Lower to medium heat and add oil, cooked chicken, pepper, and garlic. Stir constantly.
- Add kale and continue to stir.
- If the chicken starts to stick to the bottom of the pan, add water.
- Once kale has cooked down, add water spinach and a pinch of salt.
- Increase the heat to medium-high. Add oyster sauce, soy sauce, and sugar. Stir to combine.
- Reduce heat to low and adjust seasoning to personal preference. Best served over lo mein noodles and steamed vegetables.
Notes
Source: Source: Ah Si, Common Earth Gardens
Nutrition facts per serving: 210 calories; 15g total fat; 2.5g saturated fat; 30mg cholesterol; 430mg sodium; 5g total carbohydrate; 1g dietary fiber; 2g total sugars; 2g added sugars; 13g protein; 0% Daily Value vitamin D; 4% Daily Value calcium; 6% Daily Value iron; 6% Daily Value potassium