Ginger Chicken with Winter Greens

Ginger Chicken with Winter Greens*Suitable while detoxing but recommended as a lunch time meal due to animal protein*


  • 1/2 cup tamari
  • 2cm knob of fresh ginger finely chopped
  • 2 large organic chicken breast halves cut into thin strips
  • 6 cups assorted fresh winter greens (kale, collards, mustard and/or chard) washed and chopped rougly
  • 2 tblsp coconut oil
  • 2/3 cup julienned carrots


  1. In a small bowl, combine tamari, ginger and chicken. Let marinate at least 30 minutes.
  2. Place greens in large pot of boiling water and blanch 3 to 4 minutes. Drain and immediately transfer to ice water to stop cooking and retain color. When cool, drain and set aside.
  3. In a large sauté pan or wok, heat coconut oil over medium high heat and sauté chicken about 5 minutes until well browned.
  4. Add carrots, scallions and cooked greens. Sauté another 3 to 5 minutes, tossing to mix ingredients. Serve with additional soy ginger sauce.

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