Serves: 2 | Serving Size: 1 bowl
Ingredients:
- 2 cups cooked brown rice
- 12 ounces boneless skinless chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce of choice, plus more for serving
- 1 tablespoon toasted sesame oil, divided
- 10 ounces baby kale
- 1 green onion, finely chopped
- 1/4 teaspoon salt
- 1 teaspoon sesame seeds
- 1/2 cup kimchi
Directions
- In a medium bowl combine chicken, soy sauce, chili sauce and 1 teaspoon sesame oil. Toss to coat chicken and set aside.
- Warm a 12-inch skillet over medium-low heat. Add 1/4 cup water along with baby kale, cover, reduce heat to low and cook until kale is tender and wilted. Drain and rinse with cold water until cool. Squeeze, a handful at a time, to remove as much liquid as possible from kale. Transfer to a medium bowl and fluff apart with fingers. Add half the green onion, salt, remaining 2 teaspoons sesame oil and sesame seeds. Toss to combine and set aside.
- Reheat skillet to medium-high heat, drizzle with olive oil, add chicken. Let cook, undisturbed, until browned. Flip and cook until brown on second side and internal temperature reaches 165*F. Transfer to cutting board and let rest 5 minutes before slicing into bite sized pieces.
- Divide rice between 2 serving bowls. Top each bowl with 1/4 kale salad and kimchi. Slice chicken and add to bowls. Garnish with remaining green onion and serve with additional chili sauce to taste. Enjoy!
Modified from original recipe
recipe updated: 3/28/2021
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