Ingredients43 m servings 220
- 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.
Per Serving: 220 calories; 8.9 11.6 22 69 399 Full nutrition
ReviewsRead all reviews 3
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.