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Cooking 101
To say we're obsessed with this recipe would be an understatement. It's full of nutrients thanks one of our go-to greens: kale. The deep flavor comes from our Gingery Miso, and this dish is great source of lean protein. Also: Crispy. Chicken. Skin. You'll be making this winner on repeat and shouting "Kalelelujah!" from the rooftops.
Once you've brought fresh ginger into your kitchen, you'll find yourself craving it more and more. We are all about easy at HK, that said, a little grated, fresh ginger in this dish is worth it. You can store it in the freezer if you'd like, and peel it using a peeler or the back of a spoon. Zesting it is easier than mincing, so there's that.
Cooking oil
4 boneless chicken breasts, skin on
2 tsp sesame oil
2 scallions, chopped
A 1-inch knob of fresh ginger, peeled
8 cups (about 2 bunches) of kale, shredded, leaves only
Toasted sesame seeds
Heat a large pan over high heat. Add a glug of oil and when it shimmers, add the chicken breasts, skin side down. Season with salt and cook for 4 minutes, until you get a nice crisp skin. Flip and cook for another 3-4 minutes, until the chicken is cooked through. Cut the heat, remove the chicken, and set aside
Turn the heat back to medium. Add another glug of cooking oil and a dash of sesame oil, then the scallions and cook for about 1 minute. Using a Microplane, zest in as much of the ginger as you can, avoiding your fingers.
Add the kale plus a pinch of salt, stirring occasionally until the kale cooks down. Once it's bright green and tender, cut the heat and add about ½ pouch Gingery Miso sauce to the warm pan and stir
Nestle the chicken in the pan and garnish with an extra drizzle of sesame oil and sesame seeds
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Golden Turmeric Tahini sauce.
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