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Stir-fried chicken with kale or collards from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 675) by Mark Bittman

  • scallions
  • soy sauce
  • chicken breasts
  • garlic
  • fresh ginger
  • collard greens
  • peanut oil
  • onions

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Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for peanut oil, chicken thighs for chicken breasts. See p. 108 for lettuce wrap idea.

  • Cheri on May 18, 2013

    Blah.....I did add some other veggies, and sauced it up with some chicken broth as an option. This was boring and bland. I'll stick to some of my other recipes for chicken/veggie stir fry next time. Also, to make it worse, I served over Korean rice noodles which were gummy and also very bland. Total disappointment.

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