I needed to use up the last batch of Swiss chard from the garden, so I used it in this recipe adapted from the October 2014 issue of Real Simple. The recipe calls for collard greens, but you can use Swiss chard, kale or any other hardy green. Brown the chicken and set it aside while you sauté scallions, garlic and ginger. Then add the chard and toss until wilted and tender. Add the sauce, cooked chicken and cashews, toss to coat and serve over steamed rice.
Avoiding Additives and Preservatives
Use tamari instead of soy sauce, because it uses alcohol as a preservative instead of sodium benzoate. Check the cashews for preservatives. I make my own oyster sauce from tamari, sugar and cornstarch (see recipe below). Imagine brand chicken stock and Marukan rice vinegar are additive-free, as is Emile Noel organic sesame oil. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
For the sauce
- 1 tbsp (15 ml) dry sherry
- 1/3 cup (75 ml) chicken stock
- 2 ½ tbsp (40 ml) oyster sauce (recipe follows)
- 2 tsp (10 ml) sesame oil
- 1 tsp (5 ml) rice vinegar
- ¼ tsp (1 ml) white pepper
- 1 tsp (5 ml) cornstarch
- Oyster sauce
- 1 ½ tbsp (25 ml) tamari
- 1 tbsp (15 ml) sugar
- 1 ½ tsp (7 ml) cornstarch
For the chicken
- 3 tbsp (45 ml) canola oil
- 1 ½ pounds (675 kg) boneless, skinless chicken thighs, cut into ½ -inch (1.25 cm)strips
- 2 tbsp (30 ml) cornstarch
- Kosher salt
- 1 bunch scallions, sliced, white and green parts separated
- 4 cloves garlic, sliced
- 1 ½ tablespoons (25 ml) finely chopped fresh ginger
- 2 bunches collard greens, Swiss chard or kale, stems discarded and leaves cut into strips (10 cups/2.5 L))
- 3 tbsp (45 ml) tamari
- ½ cup roasted cashews (125 ml)
- White rice, for serving
- Heat 2 tablespoons (30 ml) of the oil in a large nonstick skillet over high heat.
- Toss the chicken with the cornstarch and ¾ teaspoon (3 ml) salt. Cook, in batches, turning the pieces once, until well browned (but not cooked through), 3 to 4 minutes.
- Transfer the chicken to a plate; reserve the skillet. Reduce heat to medium.
- Add the remaining tablespoon (15 ml) of oil to the reserved skillet. Add the scallion whites, garlic, and ginger. Cook, stirring occasionally, until the scallions are slightly soft, 1 to 2 minutes.
- Add as many greens to the skillet as will fit. Cook, tossing frequently and adding more greens when there is room, until crisp-tender, 5 to 7 minutes.
- Add the sauce, cashews and chicken to the skillet. Cook, tossing frequently, until the chicken is cooked through and everything is coated with the sauce, 2 to 3 minutes.
- Serve over the rice, topped with the scallion greens.
From the October 2014 issue of Real Simple