Korean Chicken:

• 1 tablespoon grapeseed oil
• 1 teaspoon sesame oil
• 1 pound ground lean chicken
• 4 cloves garlic, minced
• 1 inch fresh ginger, finely grated
• 6 green onions, thinly sliced
• 2 tbsp red chili sauce (I used Gochujang)
• 1/4 cup low sodium tamari sauce (or low sodium soy sauce)

Bowl Ingredients:

• 3 cups WP Rawl Farms® Kale
• 2 teaspoons sesame oil
• Pinch of salt and pepper 
• Cooked rice – white or brown
• 6 runny eggs (or cooked to your preferred doneness)
• Sesame seeds and chopped green onions for garnish

1. Heat a medium nonstick skillet over high heat. Add the grapeseed and sesame oil and ground chicken. Use a spatula to break the meat up into small pieces, and brown for 5 minutes, until the meat is cooked through.
2. Add the garlic, ginger and green onions to the pan and cook for 1 minute.
3. Add the chili sauce and soy/tamari sauce to the pan, and simmer over medium heat for 2-3 minutes, until the meat and sauce come together.
4. Fry eggs to your preferred doneness.
5. Serve the chicken in bowls with the kale and rice, topped with a runny egg. Garnish with sesame seeds and green onions and devour!

Recipe courtosey of Holly - Taste and See.  Find the blog link here!