Serves 4

Sauce
1 tablespoon fresh ginger, chopped fine
2 teaspoon sesame oil
4 tablespoons rice vinegar
1/3 cup soy sauce
1/2 cup chicken broth
2 tablespoons sugar
1 tablespoon cornstarch

Chicken & Veggies
1 tablespoon olive oil
1 Red Dog leek, cut lengthwise, then chopped into 1/4″ sections
1 lb. chicken thighs, cut into strips
1/2 pound Red Dog green beans, tops removed, chopped into 1″ lengths
3 Red Dog purple carrots, chopped into thin rounds
3 stalks Red Dog celery, chopped
4 leaves Red Dog kale, stems separated, leaves coarsely chopped

Combine all the sauce ingredients and mix well.

Saute the leek in the olive oil for approx. 3 minutes, until soft. Add chicken and half the sauce, and saute until chicken is cooked through.

Remove the chicken and leeks. Add the beans, carrots, and celery, along with the rest of the sauce, and saute until veggies are tender, approx. 8 minutes. Feel free to add more veggies if you have any special favorites!

Return the chicken and leeks to the pan and mix with the veggies. Mix in the kale leaves and let sit for 3 minutes until the kale is tender.

Serve with rice and enjoy!