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Asian Chicken Thighs With Mustard Greens


"I adapted this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!"
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43 m servings 220 cals
Original recipe yields 4 servings

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  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 g fat; 11.6 g carbohydrates; 22 g protein; 69 mg cholesterol; 399 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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