Photo: Randy Mayor; Styling: Cindy Barr
6 servings

This one-dish, Asian-inspired dinner is a must-try for dinner tonight. Serve with rice or lo mein noodles.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Almost Perfect

January 24, 2016
This was our second time making it. We used the full salt Chinese wine (it is also spelled Hsing) and oyster sauce as called for the first time. The second time we doubled the wine and oyster sauce and used Soba noodles as well. It was perfect! You just about have to go to an Asian market, but we are lucky enough to have one. This is our "go to" recipe to deal with CSA mustard greens! Our 7 yr old liked it too!

mja489's Review

March 02, 2014
I was surprised at how much we liked this. Great flavor. I used cooking sherry (I know too much salt) instead of Shaoxing because I couldn't easily get it. I used beet greens, because I had just picked beets from the garden and was looking for a way to use the greens. I served it over rice noodles, which I really liked - gave substance without competing with the flavor of the broth. Served spring rolls on the side. Served with Cupcake vineyards Gewurztraminer. Very enjoyable meal.

BlueeyedSara7's Review

November 26, 2012
Flavorful, moist dish. Unfortunately, after visiting a couple of grocery stores, I was unable to find any mustard greens but the produce guy at Whole Foods recommended using arugula instead. I used dry sherry instead of Shaoxing and served over whole-wheat linguine. Nice recipe that I will make again.

SueBee888's Review

October 11, 2012
Love the tangy mustard greens and the honey! Such a delicious recipe - we made it exactly as written. Wouldn't change a thing! On our list of regular meals to make now.

acmeinecke's Review

April 19, 2012
This dish was wonderful! This was my first attempt at cooking with mustard greens. I was a bit concerned when I tried them raw as they have a very bitter, strong taste. However, they mellowed out and added to the perfect blend of the dish's bitter/sweet taste. I purchased two bunches of the mustard green and only used one as that was plenty. I also used chicken breasts instead of thighs which worked out just fine. The only thing I would do differently next time is choose an oyster sauce that does not have MSG (if there is such a thing). I realized just as I was putting the oyster sauce in that a main ingredient is MSG - other than that, this is a solid, natural food kind of dish.

flowbleu's Review

February 06, 2012
Who knew? Who knew mustard greens could be so good? The whole family (including my 17 month old granddaughter) loved this dish. I couldn't find the Chinese wine but the dry sherry was a fine substitution. The chicken was so tender! Delicious! It came together quickly and easily! Awesome!

Zakiyyah's Review

August 23, 2011
This was absolutely delicious!! I had to sub the rice wine with a sweet fruity grape wine. I am on a budget and this was reasonably. I only had to buy the mustard greens and chicken thighs. I'm always trying to find ways to sneak fruits and veggies into my diet. This dish has a healthy helping of dark green veggies which is awesome. This will definitely be added to my dinner rotation.

nicolecorsi's Review

May 26, 2011
This was tasty! The mustard greens mellowed a bit in this dish and were not as bitter as I thought it would be. It seemed like a lot of food, so if you are looking to indulge/cheat this is a good choice.

GayleR's Review

January 15, 2011
I used a mixture of mustard greens and kale.

moonburst37's Review

August 30, 2010
This was a great dish! The sauce was light and not overpowering. Unlike most "light" sauces this was full of flavor and still coated the noodles well.