- 1/2 cup prepared soy ginger sauce
- 2 large boneless, skinless chicken breast halves, cut into thin strips
- 6 cups assorted fresh winter greens (kale, collards, mustard and/or chard)
- 2 tablespoons extra-virgin olive oil
- 1 carrot, julienned
- 2 green onions, chopped
In a large skillet or wok, heat olive oil over medium high heat. Add chicken and cook until browned and cooked through, about 5. Add carrot, scallions and cooked greens. Cook another 3 to 5 minutes, tossing to mix ingredients. Serve with additional soy ginger sauce.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.