3 tbs. extra virgin olive oil
1 ½ pounds of boneless skinless chicken thighs cut into strips
2 tbs. kudzu or arrowroot
Sea Salt or Himalayan Pink Salt
1 bunch scallions – green and white parts sliced and separated
4 cloves garlic slices
1 ½ tsps.
1 inch piece of ginger finely chopped
2 bunches collard greens – remove leaves, roll them up like a cigar and slice thinly (chiffonade)
3 tbs. Coconut Aminos
½ cup raw cashews toasted
Heat 2 tbs. oil in 12-inch skillet. Toss the chicken with the kudzu or arrowroot and ½ tsp. salt. Stir fry on high heat in batches until golden brown on both sides. Remove chicken to a platter and keep warm.
Add remaining tbs. oil to the skillet over medium heat. Add the white part of the scallion, ginger and garlic. Stir fry until scallions are translucent. Begin adding as many of the greens as will fit in the pan and continue to add the rest as they begin to wilt. Cook until tender and still a bit crisp for about 6-8 minutes.
Add the chicken, cashews, coconut aminos and 2-3 tbs. water and cook tossing frequently until the chicken is cooked through and everything is coated with the sauce (about 3 minutes).
Sprinkle the green parts of the scallion on top and serve for a yummy dinner.