Chicken and Mustard Green Stir-fry, It Needs prepare 19 Ingredients And 17 Steps

Ok now Cooking Direction Of Chicken and Mustard Green Stir-fry

We can cook Chicken and Mustard Green Stir-fry using 19 ingredients and 17 steps. Here is how you achieve Chicken and Mustard Green Stir-fry.

Ingredients of Chicken and Mustard Green Stir-fry

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

Chicken and Mustard Green Stir-fry directions

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 wine/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..

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