Asian Chicken Thighs With Mustard Greens I adapted this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!
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.Advertisement
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: 219 calories; protein 21.9g; carbohydrates 11.5g; fat 8.8g; cholesterol 68.4mg; sodium 319mg.