Recipes Lemon Chicken Stir-Fry with Kale 5.0 (2) 2 Reviews Healthy kale, chicken breasts and bright lemon flavor combine to make a wonderful and fresh stir-fry, perfect for a quick weeknight dinner. Plus: More Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 2 cloves garlic, minced or crushed 1 pound boneless skinless chicken breast, cut into bite-sized pieces 1 bunch kale, destemmed and chopped Zest of one lemon 2 tablespoons fresh lemon juice 1 teaspoon brown sugar 1/2 teaspoon smoked paprika 1/2 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper, to taste Directions Heat a large skillet over medium-high heat. Add the oil and then stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft. Add the chicken, stirring occasionally until the chicken is lightly browned and nearly cooked through, 3 to 5 minutes. Stir in the kale and cook for 2 to 3 minutes or until the kale is softened. Stir in the lemon zest, lemon juice, brown sugar and smoked paprika. Season with salt and pepper and serve warm. Rate it Print