How to Make It
Heat a medium skillet over medium-high. Add the oil to the pan; swirl to coat. Sprinkle the chicken with 1/8 teaspoon of the salt. Cook the chicken for 5 minutes or until well browned. (Do not stir.) Add the squash, garlic, ginger, pepper, and remaining 1/8 teaspoon salt; cook 1 minute, stirring frequently.
Add the stock; bring to a simmer. Reduce the heat to medium-low; cover and cook 15 minutes or until the squash is tender. Add the kale; cover and cook 1 minute or until starting to wilt. Stir in the dressing. Serve over the rice.