Asian Chicken Thighs With Mustard Greens

Asian Chicken Thighs With Mustard Greens I adapted this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 23 mins

    TOTAL : 43 mins

    SERVING : 4

    YIELD : 4 servings

  • 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: 219 calories; protein 21.9g; carbohydrates 11.5g; fat 8.8g; cholesterol 68.4mg; sodium 319mg.