Take 2 big pieces of chicken breast (without skin)
And marinate with ginger-garlic paste, 1/2 teaspoon vinegar, 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 teaspoon of olive oil and pan fry the chicken pieces nicely on high heat.
Grill for about 15 minutes or until golden brown on both sides.
Transfer to a dish and cut in small pieces.
In a non stick 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 a minute further.
Add in kale pieces and stir. Keep flame in high heat.
Also add in salt, chilli flakes and sesame seeds.
Now add in the chicken pieces and stir well to mix.Lastly, add in chopped spring onion(green part) and 1/2 teaspoon of soya sauce.
Give a quick stir and remove from heat. Transfer to a serving plate and serve immediately.
