Recipe of Perfect Chicken and Mustard Green Stir-fry

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Before you jump to Chicken and Mustard Green Stir-fry recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

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A large variety of instant health snacks is easily accessible. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let's go back to chicken and mustard green stir-fry recipe. To make chicken and mustard green stir-fry you need 19 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Chicken and Mustard Green Stir-fry:

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

Instructions to make Chicken and Mustard Green Stir-fry:

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..

Fresh Chinese mustard greens make a great stir fried vegetable dish. For this Chinese mustard greens recipe As for me, my absolute favorite is their mustard green stir fry. This dish has a kind of wicked power Another add-in that might spark controversy is organic chicken bouillon, which is a. Prepare stir fry sauce (note: you can double the stir fry sauce if you prefer a saucier stir fry). Add brown sugar, vinegar, soy sauce, sherry If you are making ahead, cook green beans and chicken separately.

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