Sesame Butter Chicken and Veggies

Name: Sesame Butter Chicken and Veggies
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 4 tablespoons olive oil, divided; 4 carrots, sliced thin on the bias; 1 small yellow onion, thinly sliced; 2 cloves garlic, minced; salt and ground black pepper to taste; 2 cups chopped kale; 2 tablespoons rice vinegar; 2 boneless, skinless chicken breasts, cut into 1-inch cubes; 3 tablespoons unsalted butter; 1 tablespoon soy sauce; 1 tablespoon sesame oil

Team Mealthy

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Seasame oil and butter work together to make a delightfully aromatic sauce in this elegant chicken stir-fry recipe with carrots. Carrots, onion, garlic are sauteed until tender and then chopped kale is quickly wilted in the same skillet. The vegetables are seasoned with rice vinegar while the buttery chicken is prepared. Best part is, the whole meal is ready to enjoy in just about half an hour. Add this Asian-American fusion dish to your weeknight meal line-up!

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Servings: 2

Ready in: 30min PT30M

Ingredients

4 tablespoons olive oil, divided
4 carrots, sliced thin on the bias
1 small yellow onion, thinly sliced
2 cloves garlic, minced
salt and ground black pepper to taste
2 cups chopped kale
2 tablespoons rice vinegar
2 boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons unsalted butter
1 tablespoon soy sauce
1 tablespoon sesame oil

Directions

Heat 2 tablespoons olive oil in a large skillet over medium-high. Fry carrots, onion, and garlic in hot oil until tender, 4 to 5 minutes; season with salt and pepper.
Stir kale into the carrot mixture and cook to wilt slightly, 1 to 2 minutes. Pour water over the mixture and cook until water evaporates and kale is completely wilted, 2 to 3 minutes more.
Turn off heat and stir rice vinegar through the vegetable mixture; transfer to a bowl.
Season chicken with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. sauté chicken in oil until lightly browned, 4 to 6 minutes. Stir butter, soy sauce, and sesame oil with the chicken; sauté for 1 minute; add the veggies and cook to reheat the vegetables, 2 to 3 minutes more. Season with salt and pepper.

Mealthy tip:

If kale isn't your thing, give spinach or chopped bok choy a try. Any of your favorite hearty greens would work great here.

Tagged:

Dinner Fusion Ready In 30 Lunch Chicken American Asian Stovetop Dairy-free Video Frying Pan

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Tarragon Boi says:

This was a really simple, light stir fry. I personally love cooking with kale, so this was a great recipe for me.

Tal Levitas says:

It's a good and quick summery weeknight dish. I used about 12 ounces of baby spinach instead of kale which I didn't have at home. It was waterier than the video, but spinach releases a lot of water when you cook it so I don't think that was the recipe's fault.

Steve Failows says:

nice and light summer stir fry - the kale was good but I'll definitely try swapping in bok choy next time. Also, wild rice would make a great compliment to this dish.

frances thomas says:

I swapped the soy sauce for tamari for GF option and liked how light and fresh this dish was. It didn't necessarily blow me away for flavor or originality, but then again I was looking for simple and it delivered. Easy weeknight dish for the whole fam and good for leftovers as well.

Erica Schaefer says:

I love all the fresh ingredients in this chicken stir fry. I used baby spinach instead of kale, and bought pre-cut carrots and onions from the store. This made it so easy, all I had to do was dump the ingredients in the skillet. Also, instead of soy sauce I used liquid aminos. Perfect for weeknights, easy, and tasty.