Soy Ginger Chicken and Winter Greens

I love to cook with ginger.  It has so many health benefits. (Benefits of Ginger) This is a fresh tasting stir fry meal that is quick, easy and nutritious.  When I cook stir fry, I have a tendency to overcook the vegetables.  This recipe from Whole Foods Market only cooks the vegetables for 3 to 5 minutes.  It leaves them tender, but crisp.  So good!   I used tamari sauce instead of traditional soy sauce.  The main difference between tamari and soy sauce is that soy sauce is made with wheat and tamari isn't.  

See below for more information.  

Tamari vs Sauce Soy

1.Soy sauce is made from wheat as well as soy beans, while tamari is always only made from soy beans.

2.To be more precise soy sauce is made from soy beans, wheat, water and salt. Tamari on the other hand consists only of soy beans, water and salt.

3.Soy sauce is undoubtedly a product of China going back a hoary two thousand and five hundred years. Tamari as we know it today was evolved from soy sauce by the Japanese.

4.Tamari is known to have a rich, soft, smooth and balanced taste. Soy sauce on the other hand has a sharper taste due to the difference in the raw material used and also an alcoholic fermentation that is stronger than that of soy sauce. 

Link to article Difference Between Tamari and Soy Sauce 

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I adapted the recipe to fit my needs and what I had in my pantry.

My changes:

I only used Kale as my winter greens.

I used tamari sauce with grated fresh ginger instead of a store bought soy ginger sauce.

I used a leek and a shallot instead of scallions. ( an onion could be used too)

I added snap peas.

I served the stir fry over a blend of quinoa and brown rice.

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Recipe adapted from Whole Foods Market:

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. 

Nutrition

Per serving (About 8oz/231g-wt.): 220 calories (90 from fat), 9g total fat, 1.5g saturated fat, 19g protein, 17g total carbohydrate (3g dietary fiber, 1g sugar), 35mg cholesterol, 1160mg sodium

Ingredients

1/2 cup soy ginger sauce

2 large boneless, skinless chicken breast halves, cut into thin strips6 to 8 cups assorted fresh winter greens (kale, collards, mustard and/or chard)2 tablespoons extra virgin olive oil2/3 cup julienned carrots1/2 cup chopped scallions

Directions

In a small bowl, combine sauce and chicken. Let marinate at least 30 minutes. Wash greens thoroughly, trim and chop roughly. Bring a large pot of water to a boil. Place greens in boiling water and blanch 3 to 4 minutes. Drain and immediately transfer to ice water to stop cooking and retain color. When cool, drain and set aside. In a large sauté pan or wok, heat olive oil over medium high heat and sauté chicken about 5 minutes until well browned. Add carrots, scallions and cooked greens. Sauté another 3 to 5 minutes, tossing to mix ingredients. Serve with additional soy ginger sauce.

Marinade chicken for at least 30 minutes in tamari and freshy grated ginger.

(Ground ginger would work too.)

 Cut up veggies as you cook chicken.

Also cook your quinoa or rice at this time and set aside.

Cook winter greens in boiling water for 4 minutes.

Then drain and blanch in cold water.

 When you blanch cooked vegetables in cold water it really helps them retain their bright, vibrate color.

Set greens aside.

Saute chicken until brown.

 Add veggies and greens and saute for 3 to 4 minutes.

 Place quinoa and brown rice blend on plate.

Top with stir fry.  

Enjoy!!!!