Easiest Recipe: Tasty Chicken and Mustard Green Stir-fry

Chicken and Mustard Green Stir-fry.

Chicken and Mustard Green Stir-fry This Delicious Chicken and Mustard Green Stir-fry using 19 simple ingredients and 17 easy steps. Here is how you achieve it.

Ingredients of Chicken and Mustard Green Stir-fry

  1. It’s of chicken.
  2. It’s 6 of boneless, skinless chicken thighs (no reason you could not use breasts).
  3. It’s 1 tablespoon of corn starch.
  4. It’s 1/2 teaspoon of salt.
  5. It’s as needed of ground black pepper.
  6. It’s of sauce.
  7. Prepare 1/2 cup of vegetable, mushroom or chicken stock.
  8. It’s 1 tablespoon of corn starch.
  9. You need 1 tablespoon of oyster sauce.
  10. You need 1 tablespoon of light soy sauce.
  11. It’s 1-2 teaspoon of hot sauce (use the amount you like).
  12. You need 1-2 teaspoon of garlic powder.
  13. It’s of stir-fry.
  14. You need 1 tablespoon of oil (I like peanut oil, but use what you like).
  15. Prepare 1 tablespoon of white cooking wine, rice wine, broth what ever you have.
  16. Prepare 1-2 inch of fresh ginger (use what you like).
  17. It’s 4-5 of fresh mushrooms. Shiitaki are awesome, but baby bello or button work fine.
  18. You need 2 of large scallions.
  19. Prepare 1 of large bunch greens.

Chicken and Mustard Green Stir-fry instructions

  1. Clean chicken, Debone and remove skin, or buy already prepared..
  2. Cut your chicken into 1-2 inch pieces.
  3. Put chicken in a bowl, salt and pepper, add corn starch..
  4. Mix chicken to combine all ingredients. Set aside..
  5. Mix all sauce ingredients in a separate bowl, set aside..
  6. Clean your ginger, and cut into coins (rounds). I like ginger so I use a 2 inch piece.
  7. Cut the thicker stems from your greens, into 1/2-3/4 inch pieces, we will cook these a tad longer from the leaves..
  8. Slice the leaves, I usually cut them in about 2 inch lengths across. Do them how you may like them. Sorry, the picture didn't turn out..
  9. Slice your mushrooms to a size you like. I like larger pieces myself..
  10. Slice your scallions (green onions) into small slices, forgot to take a picture, but it isn't hard, just cut across the onions into about 1/4 inch lengths..
  11. Put large skillet, wok or stir-fry pan on medium high heat. Add oil, let it heat up..
  12. Put ginger into oil, stir-fry about 1/2 to 1 minute until you can smell it. Add chicken, give it a quick stir. Let it sit for a minute. Stir it for another minute, add wine/broth, stir for 1 more minute..
  13. Now stir the chicken about 4-5 times a minute, until it gets opaque, then add the sauce. Stir all the time now, bring sauce to a boil..
  14. I like to turn down the heat to medium at this point because I burn stuff, your choice, add stems from the greens, stir 1 minute.
  15. Add mushrooms stir 2 more minutes, then add the leaves. Stir for about 2 minutes until the greens wilt..
  16. Add green onions save some for garnish if you desire, I don't, I just add them all, but that is just me. Stir for 1 minute..
  17. Serve. You can eat it as is or with rice or over noodles..