Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Molly Yeh

How to Make It

Step 1    

In a small bowl, whisk together the chicken stock, soy sauce, crushed red pepper, black pepper and cornstarch. Set aside.

Step 2    

In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate.

Step 3    

Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute.

Step 4    

Stir the chicken stock mixture into the vegetables and cook until thickened, about 1 to 2 minutes. Stir in the collard greens and cook until tender, about 3 minutes. Stir in the chicken and cook until heated through, about 1 to 2 more minutes. Season with additional soy sauce if desired. Serve with rice.

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