Hello, I’m Joana. Today, I will show you a way to make chicken and mustard green stir-fry recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken and Mustard Green Stir-fry Recipe
Chicken and Mustard Green Stir-fry is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Chicken and Mustard Green Stir-fry is something that I’ve loved my whole life. They’re fine and they look wonderful.
To bewith this particular recipe, we must prepare a few ingredients. You can cook chicken and mustard green stir-fry using 19 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Mustard Green Stir-fry:
- Prepare chicken
- Get 6 boneless, skinless chicken thighs (no reason you could not use breasts)
- Prepare 1 tablespoon corn starch
- Prepare 1/2 teaspoon salt
- Prepare as needed ground black pepper
- Take sauce
- Make ready 1/2 cup vegetable, mushroom or chicken stock
- Prepare 1 tablespoon corn starch
- Get 1 tablespoon oyster sauce
- Take 1 tablespoon light soy sauce
- Make ready 1-2 teaspoon hot sauce (use the amount you like)
- Get 1-2 teaspoon garlic powder
- Prepare stir-fry
- Take 1 tablespoon oil (I like peanut oil, but use what you like)
- Take 1 tablespoon white cooking , rice , broth what ever you have
- Get 1-2 inch fresh ginger (use what you like)
- Take 4-5 fresh mushrooms. Shiitaki are awesome, but baby bello or button work fine
- Take 2 large scallions
- Make ready 1 large bunch greens
Instructions to make Chicken and Mustard Green Stir-fry:
- Clean chicken, Debone and remove skin, or buy already prepared.
- Cut your chicken into 1-2 inch pieces
- Put chicken in a bowl, salt and pepper, add corn starch.
- Mix chicken to combine all ingredients. Set aside.
- Mix all sauce ingredients in a separate bowl, set aside.
- Clean your ginger, and cut into coins (rounds). I like ginger so I use a 2 inch piece
- Cut the thicker stems from your greens, into 1/2-3/4 inch pieces, we will cook these a tad longer from the leaves.
- 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.
- Slice your mushrooms to a size you like. I like larger pieces myself.
- 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.
- Put large skillet, wok or stir-fry pan on medium high heat. Add oil, let it heat up.
- 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 /broth, stir for 1 more minute.
- 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.
- 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
- Add mushrooms stir 2 more minutes, then add the leaves. Stir for about 2 minutes until the greens wilt.
- 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.
- Serve. You can eat it as is or with rice or over noodles.
So that is going to wrap it up for this distinctive dish chicken and mustard green stir-fry recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
