Take 2 big pieces of chicken breast (without skin)And marinate with ginger-garlic paste, 1/2 teaspoon vinegar, 1/2 teaspoon of soya sauce, kashmiri red chilli powder and salt for 1/2 an hour.
Clean and torn kale into small pieces.
Chop garlic, white spring onion, & green chilli.
Heat 1/2 tablespoon of olive oil and pan fry the chicken pieces nicely on high heat.
Cook for about 5 minutes or until golden brown on both sides. Transfer to a dish.
In the same pan add 1 tablespoon olive oil and add in crushed garlic, white spring onion and green chilli.
Saute for a minute in high heat and then add in red capsicum cubes. Cook for one more minute.
Add in kale pieces and stir, keep flame in high heat.
Also add in salt, sesame seeds and red chilli flakes.
Cut pan roasted chicken in small pieces.
Add in the pieces to the pan and stir well .
At last add a handful of chopped spring onion (green part) and 1/2 teaspoon of soya sauce. Stir and remove from heat.
Transfer to a serving dish and serve immediately.
