Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 8 fl oz (1 cup) chicken or vegetable broth

• STEP 2

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 3

  Meanwhile, wash, dry, peel, and mince ginger. Place in a small bowl along with peanut sauce, vinegar, water, salt, and pepper. Stir to combine the sauce and set aside.

  • 1 (1 inch) piece ginger root
  • ⅓ cup peanut sauce
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Preheat a skillet over medium-high heat.

• STEP 5

  While the skillet heats up, wash, dry, trim, and seed bell pepper; medium dice.

  • 1 red bell pepper

• STEP 6

  Once the skillet is hot, add oil and swirl to coat the bottom. Add bell pepper and chicken; cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

  • 2 tsp toasted sesame oil
  • ½ lb ground chicken

• STEP 7

  Add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful.

  • ½ (10 oz) bag kale, cut and ready to use

• STEP 8

  Add the sauce and continue to cook until kale is tender and sauce thickens slightly, 1-2 minutes more. Remove from heat and cover to keep warm.

• STEP 9

  To serve, divide rice and stir-fry between plates or bowls. Enjoy!