- 2 1/2 teaspoons dark sesame oil
- 6 skinless, boneless chicken thighs (about 2 pounds)
- 2 cups chopped red onion (about 1 large)
- 3/4 cup fat-free, less-sodium chicken broth
- 1/3 cup Shaoxing (Chinese rice wine) or dry sherry
- 2 1/2 tablespoons minced peeled fresh ginger
- 3 tablespoons oyster sauce
- 2 tablespoons honey
- 4 garlic cloves, minced
- 1 1/2 pounds mustard greens, stems removed and coarsely chopped
- 1 tablespoon sesame seeds, toasted
- calories 327
- fat 14.4 g
- satfat 3.4 g
- monofat 5.3 g
- polyfat 3.7 g
- protein 33.4 g
- carbohydrate 13.5 g
- fiber 0.7 g
- cholesterol 101 mg
- iron 3.8 mg
- sodium 281 mg
- calcium 214 mg
How to Make It
Preheat oven to 350°.
Heat a large Dutch oven over high heat; add oil to pan, swirling to coat. Add chicken; cook 4 minutes on each side or until browned. Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and bake at 350° for 30 minutes.
Remove from oven. Shred chicken with 2 forks; return to pan. Place pan over medium-low heat. Add half of greens to pan; cover. Cook 5 minutes or until greens wilt; stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls; sprinkle each serving with 1/2 teaspoon sesame seeds.
The Shaoxing Redemption: Yes, you can use dry sherry in place of Shaoxing (shaow-SHEEN) wine, but we recommend adding this fragrant, deeply nutty wine to your pantry--you can experiment with it in stews or other recipes calling for winey flavor. Look for it in Asian markets, where a 750-ml bottle goes for between $4 and $ But beware of bottles labeled "Shaoxing cooking wine"--the cooking variety has salt added.