Chicken Stir-Fry with Collard Greens

Sweet collard greens are an easy way to take this chicken stir-fry to another level, flavor-wise and health-wise.

  • Total Time:
  • Servings: 4

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  • 1 cup chicken stock
  • 2 tablespoons soy sauce, plus more for seasoning
  • Pinch of crushed red pepper
  • Fresh ground black pepper
  • 2 tablespoons cornstarch
  • 1/4 cup extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1 large purple onion, thinly sliced
  • 4 cloves garlic, minced
  • 8 leaves collard greens, sliced into ribbons
  • Steamed rice, for serving

How to make this recipe

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

  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.

  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.

  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.

Contributed By Photo © Molly Yeh Published August 2014

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