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

Ingredients requirements Chicken and Mustard Green Stir-fry:

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

Chicken and Mustard Green Stir-fry making:

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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