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Soy Ginger Chicken and Winter Greens

Serves 4
Time 1 hr 10 min
This recipe is a flavor sensation with tangy soy ginger sauce and those calcium-filled, dark leafy greens you're always trying to fit into your menu.
Special Diets:
Ingredients
  • 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
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Method

In a small bowl, combine sauce and chicken. 

Cover and refrigerate for at least 30 minutes. 

Wash greens thoroughly, trim and chop roughly. 

Bring a large pot of water to a boil over medium heat. 

Place greens in boiling water and blanch just until wilted, 2 to 3 minutes. 

Drain and immediately transfer to ice water to stop cooking and retain color. 

When cool, drain and set aside.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.