Chicken with Coconut Kale

• boneless skinless chicken breasts, cut or pounded into thin pieces↗1 lb
• all-purpose chicken seasoning (I use the McCormick Rotisserie Chicken Seasoning)2
• avocado oil (divided)↗1.5 tablespoon
• shallot, thinly sliced↗1
• finely shredded curly kale, stems removed (about 3-4 stalks)2 cup
• yellow curry paste (see notes for subs)↗1 tablespoon
• can full-fat coconut milk↗1
• soy sauce↗1 tablespoon
• brown sugar↗1 tablespoon
• rice↗
• chili crisp or cilantro for garnish

Step-by-step instructions

1. 1

   Cook the Chicken: Coat the chicken with the spices. In a large nonstick pan, heat 1 tablespoon of avocado oil over medium high heat. Add chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Set chicken aside.

2. 2

   Start the Coconut Kale: If needed, wipe your pan out (see notes). In the same pan, add 1/2 tablespoon avocado oil if needed. Saute the shallots, kale, and yellow curry paste for 5 minutes until everything is aromatic and tender.

3. 3

   Simmer the Coconut Kale: Add all other sauce ingredients; simmer for 5-10 minutes to thicken. When the sauce has thickened, tuck the chicken back in the sauce. Let it get gently bubbly and spoon the sauce over top.

4. 4

   You’re Done! Yum! Sprinkle the whole thing with cilantro. Serve chicken with scoops of the sauce over rice! Finish with whatever toppings you like – for me it’s chili crisp!