Asian Chicken Thighs With Mustard Greens


I adapted this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!

Prep Time:
20 mins
Cook Time:
23 mins
Total Time:
43 mins
4 servings


  • 1 teaspoon sesame oil

  • 1 pound boneless chicken thighs, cut into 2-inch pieces

  • ½ onion, chopped

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • cup chicken broth

  • 2 tablespoons rice wine

  • 1 tablespoon honey

  • 1 tablespoon soy sauce

  • 1 teaspoon Worcestershire sauce

  • ¾ pound mustard greens, chopped


  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)

219 Calories
9g Fat
12g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 219
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 11%
Cholesterol 68mg 23%
Sodium 319mg 14%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 22g
Vitamin C 61mg 307%
Calcium 105mg 8%
Iron 3mg 14%
Potassium 497mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.