1. Mix the chicken chunks with the lemon grass, ginger, garlic and half of the sesame oil and marinate for 5 minutes out of fridge.
2. Heat the remaining sesame oil in a wok or frying pan and ad the chicken. Stir fry for about 5-7 minutes until the chicken is browned and almost cooked through.
3. Add the kale and pepper to the pan continue to cook for 3-4 minutes until the kale is wilted and the chicken is cooked through with no pink meat.
4. Stir in the soy sauce and cook for another minute.
Served with steamed plain rice.
Go to full version of