Asian Chicken Thighs With Mustard Greens Recipe

  • 1 teaspoon sesame oil
  • 1 pound boneless chicken thighs, cut into 2-inch pieces
  • 1/2 onion, chopped
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/3 cup chicken broth
  • 2 tablespoons rice wine
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 3/4 pound mustard greens, chopped
  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.
  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.
  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.