A version of the popular Thai dish consisting of thinly sliced chicken and kale cooked in garlic, honey, and soy sauce and tossed with tagliatelle pasta.
1 pound boneless skinless chicken breast, cut into thin slices
2 tsp cornstarch
1 TBSP soy sauce
1 TBSP peanut oil
SAUCE:
2 large garlic cloves, peeled and thinly sliced
3 TBSP soy sauce
1 TBSP raw honey
1/2 tsp ground black pepper
DIRECTIONS
Cook the tagliatelle pasta according to package directions. Drain the pasta and place in a bowl with the 1 tsp peanut oil and toss to coat. Set aside.
Rinse the kale thoroughly. Cut out any tough stems from the kale then cut the leaves into 2-inch pieces. Set aside.
Crack the eggs into a bowl and lightly beat them. Set aside.
Stir all the MARINADE ingredients together in a bowl. Stir until the chicken is well coated and set aside.
Mix together the SAUCE ingredients in a bowl and set aside.
Heat a wok over medium-high heat. When the wok is hot add HALF of the chicken to the pan and fry, stirring occasionally, until cooked through and lightly browned, 3 to 6 minutes depending on the thickness of your chicken slices. Transfer the chicken to a plate and cook the remaining chicken the same way. Set the cooked chicken aside.
Keep the wok over medium-high heat and add the kale and cooked noodles. Cook the noodles and kale while continuously stirring for about 30 seconds. Add the cooked chicken and sauce into the wok and cook while stirring for about 1 more minute.
Push everything to one side of the wok then pour the beaten eggs on the empty side of the wok and scramble the eggs until cooked through breaking them up into small pieces. Stir everything together and continue to cook while stirring for about 1 more minute.
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