Chicken and Kale Stir Fry

Instructions

1 In a bowl, mix together chicken, lemon grass, finer, and garlic. Cover and put
in refrigerator for about 15 minutes while you assemble the rest of your
ingredients or start rice, quinoa or cauliflower "rice" to serve with finished
stir fry.
2 Heat oil over medium-high heat in a skillet or wok. Working in batches, stir fry
chicken until cooked through. Set aside in a bowl and continue until all chicken
is cooked.
3 Add red pepper to skillet and stir fry until crisp tender. Add chicken back to
skillet (including any juices that have accumulated). Add kale and soy sauce.
Stir fry until kale is wilted. Drizzle with sesame oil and black pepper.
4 Serve over baked sweet potato, rice, quinoa or cauliflower "rice."
5 To freeze: Allow stir fry to cool. Package in a gallon sized freezer bag,
removing all air, label and freeze. To serve: Thaw and heat through.
6 To freeze for lunch: Allow to cool. Dividing between six lunch sized freezer
containers, place the rice, quinoa or cauliflower rice you are serving the dish
with. Dividing between containers, portion out the chicken and kale stir fry
evenly between the containers. Cover, removing as much air as possible, label
and freeze. To serve: Thaw and heat through. For a lunch box, heat through then
put into preheated thermos bowl.