Chicken Stir-Fry with Collard Greens

• 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

1. In a small bowl, whisk together the chicken stock, soy sauce, crushed red pepper, black pepper and cornstarch.
2. Set aside.
3. In a large skillet, heat 2 tablespoons of the olive oil.
4. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes.
5. Transfer the chicken to a plate.
6. Heat the remaining 2 tablespoons of oil in the skillet.
7. Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute.
8. Stir the chicken stock mixture into the vegetables and cook until thickened, about 1 to 2 minutes.
9. Stir in the collard greens and cook until tender, about 3 minutes.
10. Stir in the chicken and cook until heated through, about 1 to 2 more minutes.
11. Season with additional soy sauce if desired.
12. Serve with rice.

chicken stock, soy sauce, red pepper, fresh ground black pepper, cornstarch, extravirgin olive oil, chicken breasts, purple onion, garlic, collard greens, rice

Taken from www.foodandwine.com/recipes/chicken-stir-fry-collard-greens (may not work)