
Gingery Chicken with Chinese GreensRecipe by Chef Michael Williams Prep time 5 mins Cook time 10 mins This is an amazingly easy and enjoyable meal. The stir-fry and light sauce is perfect poured over wholesome brown rice and the recipe is a great way to enjoy some of those wholesome greens that you are missing. Ingredients 1 tablespoon butter or margarine 300 g chicken tenders 2 tablespoons Soya sauce 1 tablespoon ginger (frozen, grated) 4 cups Chinese greens (packed) 1 cup carrot (grated or julienne sliced) 2 tablespoons honey ¼ teaspoon chilli powder ½ cup of cooked rice or preferred grain Storing ginger root: cut off all the rough pieces (do not peel) and freeze. When you need to use it, finely grate the frozen ginger, including the peel. Directions Preheat a large frying pan on medium heat and then add butter and chicken. Sauté until chicken is thoroughly cooked, approximately 5 minutes. Add Soya sauce and ginger. Sauté for 1 minute more. Remove chicken from pan but keep liquid in pan (If all liquid has evaporated, at 1 tsp butter or oil). Increase heat to medium high and add greens and carrots. Sauté until desired consistency is reached, approximately 2-4 minutes. Add chicken, honey, salt and chilli powder to pan and toss until evenly distributed. Pour mixture and liquid over ½ cup of cooked rice or preferred grain. Variations Try adding a cup of sliced mushrooms or zucchini to the Chinese greens and carrots For a vitamin boost substitute 8 cups of spinach in place the Chinese greens.

Gingery Chicken with Chinese GreensRecipe by Chef Michael Williams

Prep time 5 mins
Cook time 10 mins

This is an amazingly easy and enjoyable meal. The stir-fry and light sauce is perfect poured over wholesome brown rice and the recipe is a great way to enjoy some of those wholesome greens that you are missing.

Directions

Preheat a large frying pan on medium heat and then add butter and chicken. Sauté until chicken is thoroughly cooked, approximately 5 minutes.
Add Soya sauce and ginger. Sauté for 1 minute more.
Remove chicken from pan but keep liquid in pan (If all liquid has evaporated, at 1 tsp butter or oil). Increase heat to medium high and add greens and carrots.
Sauté until desired consistency is reached, approximately 2-4 minutes.
Add chicken, honey, salt and chilli powder to pan and toss until evenly distributed.
Pour mixture and liquid over ½ cup of cooked rice or preferred grain.

Variations

Try adding a cup of sliced mushrooms or zucchini to the Chinese greens and carrots
For a vitamin boost substitute 8 cups of spinach in place the Chinese greens.

Gingery Chicken with Chinese GreensRecipe by Chef Michael Williams

Ingredients

Directions

Variations