Si Lan Hua Ji Liu

Slice the chicken breast into thin strips or bite-sized pieces, and cut the broccoli into small florets, separating the stalks from the florets.

Remove the tough outer layer from the kale stalks using a vegetable peeler or knife, then cut them into 2-3 cm pieces on a slight diagonal.

Cut the carrot into decorative shapes (coins, matchsticks, or diamond shapes) according to preference.

Heat oil in a wok or large skillet over high heat until just smoking, then add the sliced garlic and stir-fry for 10-15 seconds until fragrant.

Add the chicken pieces to the wok and stir-fry for 3-4 minutes until the surface turns white and the chicken is partially cooked through.

Add the kale stalks and carrot pieces, then stir-fry for 2-3 minutes until the vegetables begin to soften.

Add the broccoli florets and the broccoli stalks (if reserved), then continue stir-frying for another 2-3 minutes until the broccoli is tender-crisp.

Season with salt and white pepper to taste, toss everything together for 30 seconds to combine evenly, and serve immediately while hot.