1.  Chop the kale into about 1 inch thick strips and set aside. Slice the onion in half once, then cut into each half so that you get about 1/4 inch thick, half-moon slices and set aside. For the chicken, slice into thin strips of the chicken (Tip: I find that cutting into the chicken at about a 45 degree angle instead of straight up and down cuts makes the meat more tender!)

2.  If you have one, use a wok! If not, get our a large sauté pan. When the wok/pan is hot, add the vegetable or wok oil followed by the chicken. When cooked all the way through, about 4-5 minutes, transfer the chicken to a clean bowl and set aside.

3.  Add the onions with about 1/4 of the sauce and cook for 1-2 minutes or until they start to get translucent. Add the kale and another 1/4 of the sauce and cook down until the kale is bright green in color and soft. Add back in the cooked chicken and the rest of the sauce and stir until the chicken is hot.

I served this with crispy coconut rice:

1. Take 2 cups of jasmine rice and add it to a medium pot with 1 can of coconut milk, 2 cups warm water, 1 tablespoon of sugar, and 1 teaspoon of kosher salt. Bring to a slight boil, then reduce the heat and let simmer with a top on the pot until rice is cooked and all the liquid is soaked up.
2. Transfer the rice to a large sauté pan on high heat and let the rice gets crispy on the bottom (don't stir the rice!)
3. Serve over over rice and enjoy!