- 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.
- Add the garlic, ginger and green onions to the pan and cook for 1 minute.
- 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.
- Fry eggs to your preferred doneness.
- 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!