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My review
Asian Chicken Thighs With Mustard Greens
20
T.J.
"I adapted this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!"
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Ingredients
43 m servings 220Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
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6/12/2018
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...
7/2/2018
I made this recipe but I also added spinach and served it on a bed of jasmine white rice.
2/9/2017
I liked this! I rarely cook with mustard greens so wanted to try something new. The recipe was simple and flavorful. Thanks, T.J.!