Chicken thighs are sauteed with mustard greens in this tasty main dish with Asian accents like soy sauce, fresh ginger, and rice wine.
Preparation Time
20 mins
Cooking Time
23 mins
Total Time
43 mins
Calories
219 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
1 tablespoon honey
⅓ cup chicken broth
2 cloves garlic, minced
½ onion, chopped
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon grated fresh ginger
2 tablespoons rice wine
¾ pound mustard greens, chopped
1 pound boneless chicken thighs, cut into 2-inch pieces
