6ouncesfresh mushrooms (white, crimini, or shiitaki)
1red chili pepper or 1/4 red bell pepper - optional
1/4teaspooncrushed red pepper - optional
1teaspoonsesame seeds - optional
1tablespooncooking oil for stir-frying
Stir Fry Sauce
3tablespoonssoy sauceSee notes
1tablespoonrice wine (or mirin)or 1 tablespoon lemon juice
1-1/2tablespoonssugar (or brown sugar)
Combine the sauce ingredients, and stir well to dissolve the sugar.
Cut the chicken into bite size pieces.
Marinate the chicken with 3 tablespoons of the sauce while preparing the vegetables.
Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain well.
Give the mushrooms a quick rinse, and cut into quarters (or halves if small).
Heat a large skillet over high heat with a tablespoon of cooking oil until very hot. Add the chicken pieces to the pan in one layer. Do not touch for a minute or two until the chicken is nicely seared. Flip them over and sear the other side. The chicken does not need to be cooked through at this point.
Add the kale, mushrooms, and optional red pepper. Drizzle the remaining sauce over the vegetables, and sprinkle with crushed red pepper if using. Continue to stir-fry until the kale and mushrooms are softened, about 3 minutes. Serve hot on top of rice or with a separate bowl of rice.
Add 2 to 3 tablespoons of water if you like a bit more sauce.
Add a couple of teaspoons of cornstarch for a thicker sauce.