Ingredients to Make Chicken and Mustard Green Stir-fry Ultimate

Chicken and Mustard Green Stir-fry.

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Alright, don't linger, let's plan this chicken and mustard green stir-fry menu with 19 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 17 measures. You should invest a while on this, so the resulting food could be perfect.

Composition for Chicken and Mustard Green Stir-fry:

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

Chicken and Mustard Green Stir-fry step by step:

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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