• For Marinade:

  Place chicken in a shallow baking dish with wine, garlic and a bay leaf for 15 minutes.
  2 pounds chicken breast, 1 1/2 cups white wine, 4 garlic cloves, 1 bay leaf
• Prep vegetables: Peel the sweet potatoes, cut them up into bite size pieces and steam them about 20 minutes until they are soft when pierced with a fork.
  2-3 organic sweet potatoes
• Meanwhile wash and cut the broccoli into bite size pieces. Wash the kale leaves, tear them from the stems, wash again, and set aside.
  1/2 pound broccoli florets, 1 cup packed of kale
• Stir fry: In a large frying pan or wok, heat 2 tablespoons of avocado oil over a medium heat, but not smoking. Add, garlic and broccoli, season with salt and cook until tender, about 5 minutes.Stir constantly to be sure the broccoli does not burn.
  3 tablespoons avocado oil
• Add kale, toss and cook for one more minute. Remove vegetables and set aside.
• Remove chicken from marinade, reserving marinade.
• Heat 1 more tablespoon of oil in wok. Cook and stir chicken, about 2 minutes per side. Bite-size pieces of chicken cook very quickly. Remove to a dish and set aside.
• Return broccoli and kale and reserved marinade and bring to a boil. Then turn down to simmer. Return the chicken, stir and cook for one minute to blend. Season with salt and pepper to taste.
  salt and pepper
• Add the steamed sweet potatoes, toss, heat through.
• Next, remove chicken and vegetables to a serving dish with a slotted spoon

To thicken and finish wine sauce

• Dissolve 2 tablespoons of tapioca flour into 2 tablespoons of water in a small bowl.
  2 tablespoons tapioca flour, 2 tablespoons water
• Then stir into wine sauce in your wok. Add 2 tablespoons of butter and lemon juice and whisk vigorously. until thickened about 1 minute. Pour sauce over chicken.
  2 tablespoons butter, ⅓ cup fresh lemon juice
• Serve immediately.