Stir Fry Chicken and Kale

Ingredients:
500gms of chicken strips
8 ounces kale (peeled only the leaves and leave the branch)
Handful of Shitake Mushrooms (soaked till soften)

Sauce:
3 tablespoons soy sauce
1 tablespoon lemon juice
1-1/2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon sesame oil
pinch black pepper
1 teaspoon sesame seeds
 
1 tablespoon canola or vegetable oil for stir-frying

Method:
1. Combine the sauce ingredients

2. marinade the chicken pieces in the sauce for around 15-20 minutes
3. Heat a large non-stick skillet or wok over high heat with a tablespoon of the canola or vegetable oil. Add the chicken pieces and stir fry until they are no longer pink, 2 - 3 minutes. The chicken does not need to be cooked through at this point.

4.Add the kale, mushrooms and the remaining sauce. Continue to stir-fry until the chicken is cooked through and the kale and mushrooms are softened, 4 - 5 minutes. Serve hot on top of rice or with a separate bowl of rice. I added a few tablespoon of the water used to soak the mushroom as i wanted more sauce in my dish.