For some reason, this year, I didn’t plant any jalapeño peppers in our garden. I really can not remember if there’s a reason as to why? Or if I was just making room for something else to try in our garden? or just my forgetful brain? One of the beauties of planting peppers is that they are fairly easy to grow during the high heat wave of the summer months, especially, when you really don’t want to do a lot of outdoor activities such as gardening. Thank goodness, a lot of farmers around town have grown a hearty batch of them. Toss them in with some freshly picked kale and tangy chicken over some earthy brown rice and you’ve got a bowl of spicy dinner delights –– Kale and Jalapeño Chicken Bowls.
|Prep Time||10-15 Minutes|
|Cook Time||8-12 Minutes|
- 1 Pound fresh chicken Boneless breast or thigh - sliced into bite size pieces
- 4 Cups fresh kale Chopped
- 1-2 Medium jalapenos Sliced thinly into rounds
- 1/2 Cup soy sauce
- 1/2 Cup Water
- 2 Tablespoons brown sugar
- 1 Cloves garlic Minced
- 1 Tablespoon fresh ginger Minced
- 1 Teaspoon onion powder
- 1 Teaspoon ground black pepper
- 6 Cups cooked brown rice
- In a large bowl combine soy sauce, water, brown sugar, garlic, ginger, onion powder and black pepper and whisk together well. Next add in sliced chicken and stir to coat the chicken and let sit for 10 minutes before stirring once more.
- Place a large heavy duty pan over medium high heat. Add chicken mixture to the pan. Saute the chicken for 4 minutes, stirring occasionally. Next add the jalapeno slices and continue to stir until well incorporated. Finally add the chopped kale and continue to stir and cook until the kale begins to soften and the chicken is cooked through -- about 1-2 minutes more. Portion brown rice out into 4 bowls evenly. Top with kale and jalapeno mixture and serve.
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