Grilled Chicken and Kale Thai Bowl

• 3 Tablespoons Smooth Peanut Butter
• 2 Tablespoons Soya Sauce
• 3 Tablespoons Sesame Asian Dressing
• 1 teaspoon Rice Wine Vinager
• 1 teaspoon Minced Garlic
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Crushed Chili Flakes
• 2 teaspoons Sugar
• 3 Tablespoons Water
• 4 cups Chopped Kale
• 1 cup Packaged Cabbage Slaw
• 1 cup Chopped Broccoli
• 1/2 cups Sliced Snow Peas
• 2 cups Sliced Grilled Chicken
• 2 cups Cooked Brown Rice
• 1 Tablespoon Sesame Seeds

1. 1.
2. Whisk together sauce ingredients until smooth (add more water to get a thinner sauce consistency).
3. 2.
4. Heat a nonstick pan or wok at medium heat.
5. Add kale and veggies.
6. Cook and stir for 2 to 3 minutes, then add sauce and cooked chicken.
7. Stir to coat.
8. Cook another 3-4 minutes.
9. You want the kale to be wilted and the veggies to be tender crisp.
10. 3.
11. Serve over hot cooked brown rice (or quinoa) and sprinkle with the sesame seeds.
12. Enjoy!
13. Recipe adapted from Nutritionist in the Kitch.

smooth peanut butter, soya sauce, sesame asian dressing, rice, garlic, ground ginger, crushed chili flakes, sugar, water, cabbage, broccoli, chicken, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-and-kale-thai-bowl/ (may not work)