Sweet and sour chicken with green rice

Ingredients for 4 servings:

• 250 g kale, fresh, stems removed
• n. B. water
• 1 ½ tbsp vegetable oil
• 2 garlic cloves, very finely chopped
• 3 spring onions, cut diagonally into approx. 3 mm thick slices
• 400 g brown rice or other rice, cooked
• 1 ½ tbsp soy sauce, gluten-free
• 4 chicken breasts (organic), cut into small cubes
• 2 tbsp cornstarch
• Salt, coarse
• Pepper from the mill
• 2 tbsp vegetable oil
• 2 cloves garlic, finely chopped
• 2 cm ginger, finely chopped
• 50 g spring onion(s), cut diagonally into approx. 3 mm thick slices (white and green parts)
• 1 pinch of chili flakes
• 125 ml rice vinegar
• 100 g cane sugar
• 2 tbsp soy sauce, gluten-free
• 2 tbsp coriander leaves, roughly chopped for serving

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free

Mix the cornstarch with the coarse salt and pepper. Toss the chicken breast cubes in the seasoned cornstarch. Heat the oil in a non-stick wok over medium heat. Stir in the garlic, ginger, spring onions, and chili flakes (optional) and sauté for about 1 minute. Add the meat and cook for about 5 minutes, stirring occasionally. Bring the water to a boil. Cut the kale leaves into very thin strips and cook in boiling water for about 7 minutes. Now add the vinegar, sugar, and black pepper (5-6 turns of the pepper mill are fine) to the meat. Bring to a boil over high heat until the vinegar has lost its sharpness, the sugar has caramelized, and the mixture is a nice dark brown and sticky. Finally, drizzle with a little soy sauce, season to taste, and sprinkle with the coriander leaves. Meanwhile, heat the vegetable oil in a large pot over low to medium heat. Add the garlic and sauté (about 2 minutes). Do not let it brown! Increase the heat slightly and add the drained kale and spring onions. Sauté for another 2 minutes. Then add the rice and sauté for another 2 minutes, stirring. Add the soy sauce and stir. Serve with the kale and chicken breast.