1 Large shallot (minced)
1 tbsp Curry powder
1 Fresh chile pepper (seeds removed, flesh minced)
2 Fresh lemongrass stalks (outer layers removed, minced)
1 1/2 lbs Boneless (skinless chicken breast, cut into 2-inch chunks)
1 tbsp Tamari
1 tsp Coconut oil
2 tbsp Water
1 tbsp Minced fresh ginger
1 lb Swiss chard (trimmed and chopped)
4 Scallions (thinly sliced)
In a medium bowl, combine the garlic, shallot, curry powder, chile, and lemongrass.
Add the chicken and tamari and stir to coat well. Marinate in the refrigerator for at least 1 hour.
Heat 1/2 teaspoon of the oil in a large sauté pan or wok over high heat. Add the marinated chicken and stir-fry, turning every few minutes, until well browned on all sides, about 8 minutes.
Add the water and continue to cook until the chicken is fragrant, appears glazed and is cooked through for about 5 minutes more. Remove from the pan and set aside.
Wipe the pan with a paper towel and heat the remaining 1/2 teaspoon oil in the same pan.
Add the ginger and stir-fry for 1 minute. Add the chard and stir-fry for 2 minutes, or until the chard is wilted and the ginger is fragrant.
Place the chard on a serving plate and top with the chicken pieces. Serve garnished with the scallions.