For Marinate: Place chicken in a shallow baking dish with wine, garlic and a bay leaf for 15 minutes.
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.
Meanwhile wash and cut the broccoli into bite size pieces. Wash the kale leaves, tear them from the stems, wash again, and set aside.
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.
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.
Add the steamed sweet potatoes, toss, heat through.
Next, remove chicken and vegetables to a serving dish with a slotted spoon
For Sauce:. Dissolve 2 tablespoons of tapioca flour into 2 tablespoons of water in a small bowl.
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.