What is better than chicken for dinner?
Chicken and 2 superstar veggies stir fried together with a super easy sauce. This dish needs a little prep time to marinate which will bring out the best of your chicken, but once that is out of the way you will discover that the rest of the meal comes together in just minutes. You will not be disappointed!
Kale is a nutritional superstar
Would you be surprised if I told you that kale is a member of the cruciferous vegetable family and not a leafy green? Plenty of vegetables from both families are essential to maintain good health. Kale contains generous amounts of beta carotene, loads of vitamin K and helps stimulate and strengthen the immune system which assists our body in warding off disease.
Vitamin K improves the ability of your blood to clot, so if you are prone to nosebleeds or you have noticed you are bruising easily try adding more fruits and veggies with vitamins K and C to your diet.
You will most often find kale with green leaves but there are varieties with a little purple and some with a lot of purple. The leaves may be smooth or very curly like ruffles. You can buy it in large bags already chopped and pre-rinsed for your convenience or in large whole pieces bound together at the stem. Speaking of stems, they can be eaten too! Just cut off the bottom most thickest fibrous part.
The undervalued onion should be a cupboard staple
Eating onions will help reduce cholesterol levels, help reduce any inflammation in your body and so much more. These bulbs seem to have super powers when it comes to health benefits so if you think chopping onions is a waste of time, think again.
When cooking with onions it doesn’t matter if you put more than the recipe calls for so if you cut a little more than a quarter cup, don’t worry about adding more to the pot.
Onions, garlic, shallots and leeks are just a few of the members that make up this powerful family of vegetables. They contribute to good health in numerous ways but one stand out quality is that they do not lose efficacy during the cooking process. Many vegetables high in antioxidants lose much of the benefits during the heating process but not the humble onion family. Antioxidants in onions are extra sturdy.
Boneless skinless chicken thighs are hands down more flavorful than the white breast meat of the chicken; however, they pack about 3 times the fat. Most Asian restaurant dishes are made using the dark meat from chickens simply because those are the more flavorful parts. I may be wrong about that statement, in that, I only believe that is the case because I never order meals with white meat. They are more often than not, too dry and chewy and not worth the money spent on a night out to dinner.
Things you will need to make this dish:
Mirin ~ sweetened rice wine seasoning used regularly in Japanese marinades, sauces and glazes. If you cannot find this in your market you can make your own! If a recipe calls for 2 T mirin replace it with 2T white wine + 2 t sugar.
Oyster Sauce ~ made from oysters, sugar and water. This savory sauce is commonly used in Asian cooking
This Super Easy Asian Chicken no fuss dish is one that you will keep going back to simply because it is easy, nutritious and delicious. Oyster sauce has a rich complexity that really kicks up the flavor of this stir fry dish and if this meal looks tempting, then you may like to try my Weeknight Chicken & Broccoli or Weeknight Tofu & Broccoli.
When you need a tried and true recipe for dinner tonight make this one your “go to” and be sure to leave me a comment below.
Super Easy Asian Chicken Dinner
- March 28, 2021
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- 1 T soy sauce
- 1 T mirin
- 6 chicken thighs, boneless + skinless
- 1/4 c oyster sauce
- 1/3 c water or chicken broth
- 1 1/2 t cornstarch
- 4 c kale
- 1 small onion, halved then cut into thick rings
- 1/4 c broth
- Step 1
- Pierce the thickest part of chicken thighs with a fork a few times and place in the baking dish. Combine soy sauce and mirin then pour over thighs and marinate at least 1 hour.
- Step 2
- Heat 2 T oil in large sauté pan with a lid. Add onions and cook 1-2 minutes then add kale to pan in 2 batches. Mix the vegetables well to coat with cooking oil and sauté 2-3 minutes. Add broth to pan with all the kale and onion add lid to steam for 3 – 5 minutes until softened or desired doneness. Remove vegetables to a bowl once cooked.
- Step 3
- Remove chicken from marinade and slice to 1/4 inch thick strips. Wipe sautépan clean with paper towel and add 1 T oil and bring to medium heat then add the chicken strips. Cook until no pink remains about 5 minutes then add vegetables and sauce then be sure to mix well to distribute and cook til sauce thickens