2) Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes. Stir in remaining ¼ salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.
Eggplant & Shishito Pepper Stir Fry
2) Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
3) Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.