Chicken · entree · keto

Chicken & Greens Stir Fry

Sometimes, I get so in the mood when I’m cooking, I forget to put ingredients into a dish.

Thankfully it’s never happened with something essential to a recipe, like baking soda in a cake or eggs in a meatloaf…but I do have this tendency to leave out benign ingredients like garnishes or herbs.

I left out an ingredient for this recipe: cashews. I meant to stir fry them away with the chicken and greens but in the end, the little cannister of cashew pieces remained untouched on my countertop. Oops.

I’m sure it will be fine to mix them in post-cooking stage. I plan on topping my plate with the cashews later. It just really bums me out when I forget something that I know will make a recipe even better than it already is.

This recipe is mashup between two different recipes I recently found. The first one was in a recent edition of Good Housekeeping, the other version was in a spiral-bound cookbook on my shelf. I love trying different stir-frys, and this one is definitely unique. I thought about adding mushrooms and carrots— but I wanted to keep the green theme. Green oniones, collard greens, and sweet sugar snap peas—delicious and healthy all in one.

You can serve this with rice, brown rice, or by itself completely. This is a great weeknight stir fry recipe for when you need to whip together dinner in a small amount of time. That’s the best part about stir frys: they’re quick to throw together. You get all of this great ingredients with a minimal amount of cooking time. What’s better than that?

Enjoy!

Chicken & Greens Stir Fry

  • Servings: 4-6
  • Difficulty: Easy
  • Print

An easy and healthy stir fry with sugar snap peas, collard greens, and chicken.

Ingredients

  • 1 TBS. vegetable oil
  • 1 TBS. sesame oil
  • 1/2 lb. boneless, skinless chicken thighs, cut into pieces
  • 2 TBS. soy sauce
  • 1/2 TBS. oyster sauce
  • 1 TBS. fish sauce
  • 1 tsp. white pepper
  • 1 tsp. ground ginger
  • salt
  • 2 cloves garlic, minced
  • 1 TBS. rice vinegar
  • 1/2 cup vegetable broth
  • 2 cups sugar snap peas
  • 1 head collard greens, roughly torn (about 3 cups all together)
  • 3 green onions, sliced
  • Cashews & sesame seeds, for serving

Directions

  1. Heat vegetable & sesame oil in a large skillet or wok over medium high heat. Season chicken with salt and half the pepper and add to hot skillet. Cook, stirring occasionally, until chicken is browned and cooked through, about 4-5 minutes. Remove chicken to a plate.
  2. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, remaining pepper, ginger, salt, garlic and rice vinegar. Set aside.
  3. Add green onions and sugar snap peas to hot skillet. Stir fry until slightly tender, about 2-3 minutes. Add sauce mixture and vegetable broth to skillet and top with collard greens. Stir, cooking, until mixture starts to simmer. Stir and cook until collards are slightly wilted. Return chicken to skillet and heat through, about 1-2 minutes.
  4. Serve topped with chopped cashews and sesame seeds.

Step-By-Step Instructions

Heat vegetable & sesame oil in a large skillet or wok over medium high heat. Season chicken with salt and half the pepper and add to hot skillet. Cook, stirring occasionally, until chicken is browned and cooked through, about 4-5 minutes. Remove chicken to a plate.

In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, remaining pepper, ginger, salt, garlic and rice vinegar. Set aside.

Add green onions and sugar snap peas to hot skillet. Stir fry until slightly tender, about 2-3 minutes.

Add sauce mixture and vegetable broth to skillet and top with collard greens. Stir, cooking, until mixture starts to simmer. Stir and cook until collards are slightly wilted. Return chicken to skillet and heat through, about 1-2 minutes.

Serve topped with chopped cashews and sesame seeds.

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