6 chicken meat tenderizers
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, sliced in small pieces
1 cup sliced green onions
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 (10 ounce) can sliced mushrooms, drained
1 1/2 cups battered vegetable oil
Heat olive oil in a large pot over medium heat. Add chicken and saute until no longer pink and no longer brown; drain. Transfer to a separate medium bowl.
On a large plate, mix together olive oil, onion, garlic, green onions, ketchup, Worcestershire sauce, garlic powder, mushrooms and battered kale, stirring occasionally. Pour chicken mixture over chicken.
Arrange chicken meatballs on serving plate. Top with 2 tablespoons olive oil mixture. Sprinkle with mushrooms and lettuce.