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| Asian Chicken Thighs With Mustard Greens |
"I tailored this recipe from a cooking magazine. Serve with rice or noodles. Enjoy!"
Ingredients :
- 1 teaspoon sesame oil
- 1 pound boneless chook thighs, cut into 2-inch pieces
- half of onion, chopped
- 1 tablespoon grated clean ginger
- 2 cloves garlic, minced
- 1/3 cup hen broth
- 2 tablespoons rice wine
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- three/4 pound mustard vegetables, chopped
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 43M |
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- Heat a big skillet over medium-high warmness; upload oil and swirl to coat the skillet. Cook and stir chicken till browned, approximately four mins. Add onion; cook dinner and stir until softened, approximately four minutes. Add ginger and garlic and stir until fragrant, approximately 1 minute.
- Pour hen broth and rice wine into the skillet; scrape any browned bits off the lowest with a wooden spoon. Stir in honey, soy sauce, and Worcestershire sauce. Simmer sauce till thickened, approximately five minutes.
- Stir 1/three of the mustard greens into the skillet; prepare dinner and stir until wilted, 3 to five minutes. Repeat twice extra with remaining mustard greens.
Notes :
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