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Asian Chicken Thighs With Mustard Greens

Rated as 3.5 out of 5 Stars

"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. Full nutrition

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