Skip to main content New<> this month
Get the Allrecipes magazine

Asian Chicken Thighs With Mustard Greens

Rated as 3.67 out of 5 Stars

"I adapted this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!"
Added to shopping list. Go to shopping list.


43 m servings 220
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Heat a large skillet over medium-high heat; add oil and swirl to coat the skillet. Cook and stir chicken until browned, about 4 minutes. Add onion; cook and stir until softened, about 4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute.
  2. Pour chicken broth and rice wine into the skillet; scrape any browned bits off the bottom with a wooden spoon. Stir in honey, soy sauce, and Worcestershire sauce. Simmer sauce until thickened, about 5 minutes.
  3. Stir 1/3 of the mustard greens into the skillet; cook and stir until wilted, 3 to 5 minutes. Repeat twice more with remaining mustard greens.

Nutrition Facts

Per Serving: 220 calories; 8.9 11.6 22 69 399 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

I didn't add the sesame oil, used grapeseed oil(what I already had). Didn't use ginger, honey or wine. Put more than 1/3 cup of chk broth. More like put, 1 c. Remember, the greens(if just rinsed...

I made this recipe but I also added spinach and served it on a bed of jasmine white rice.

I liked this! I rarely cook with mustard greens so wanted to try something new. The recipe was simple and flavorful. Thanks, T.J.!