1 ½ lbs of chicken breast, diced
½ red or white onion (medium), diced
4 cloves of garlic, minced
1 ½ inch of fresh ginger root, peeled and minced
1 bunch of kale, chopped
1/3 bunch of broccoli or broccolini
1 yellow or red bell pepper
2 ¼ cups of fresh or canned pineapple, diced, with approximately ¼ cup of juice
2-3 Tbsp olive or canola oil
2 Tbsp Soy Sauce or Braggs Amino Acids
5-6 fresh purple basil leaves, coarsely chopped (optional)
3-4 italian basil leaves, coarsely chopped (optional)
1 tbsp cornstarch
Heat 2-3 tbsp of oil.
Add chicken breast and cook for 2 minutes.
Add onion, garlic and ginger root (In that order–I cut them up as I’m going along and add them in).
Then add in the kale, bell pepper and broccoli.
When chicken is done and the greens are almost tender, add in the pineapple and juices.
Add in the basil and the purple basil.
Add in the soy sauce or Braggs, along with the cornstarch. Simmer until the veggies are completely tender and the sauce has evaporated and thickened slightly (about 5 minutes).
Serve alone or over brown rice.