How to Cook Perfect Chicken and Mustard Green Stirfry

Without fail cooking ultimate Chicken and Mustard Green Stir-fry easy, delicious, practical.

Good Evening every body, at this time you get present recipe Chicken and Mustard Green Stir-fry with 19 ingredients and 17 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 17 stages of easy cooking Chicken and Mustard Green Stir-fry.

Ingredients for Chicken and Mustard Green Stir-fry

1. Prepare : chicken.

2. Needed : boneless, skinless chicken thighs (no reason you could not use breasts).

3. Needed : corn starch.

4. Prepare : salt.

5. Prepare : ground black pepper.

6. Needed : sauce.

7. Needed : vegetable, mushroom or chicken stock.

8. Needed : corn starch.

9. Needed : oyster sauce.

10. Needed : light soy sauce.

11. Needed : hot sauce (use the amount you like).

12. Prepare : garlic powder.

13. Prepare : stir-fry.

14. Prepare : oil (I like peanut oil, but use what you like).

15. Prepare : white cooking wine, rice wine, broth what ever you have.

16. Prepare : fresh ginger (use what you like).

17. Needed : fresh mushrooms. Shiitaki are awesome, but baby bello or button work fine.

18. Needed : large scallions.

19. Needed : large bunch greens.

If all ingredients Chicken and Mustard Green Stir-fry it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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..

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