Chinese Chicken with Pickled Mustard Greens Recipe

Ingrédients

• 1 lb boneless chicken thigh, cut into bite-sized cubes
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce
• 1 tablespoon vegetable oil
• 4 cloves garlic, crushed
• 1 tablespoon cooking oil of choice
• 1/2 cup pickled mustard greens (suan cai), rinsed and chopped into 1/2-1 inch pieces
• 1/2 cup peppers (such as bell peppers or a mix), chopped into bite-sized pieces
• 2 tablespoons chili bean paste
• 1 teaspoon sugar
• Salt, to taste
• Optional: red chili peppers, thinly sliced, to taste

Préparation

1. 1

   Marinate the chicken: Combine chicken, cornstarch, soy sauce,...: Marinate the chicken: Combine chicken, cornstarch, soy sauce, and vegetable oil in a bowl or zip bag. Marinate for at least 15 minutes (or up to overnight in the fridge).

2. 2

   Prep vegetables: Rinse and chop mustard greens into...: Prep vegetables: Rinse and chop mustard greens into ½–1 inch pieces. Chop peppers into bite-sized pieces.

3. 3

   (Optional but recommended) Stir fry the mustard greens...: (Optional but recommended) Stir fry the mustard greens alone for 2–3 minutes until excess liquid evaporates. Remove and set aside.

4. 4

   Cook the chicken: Heat oil in a wok...: Cook the chicken: Heat oil in a wok or skillet over high heat. Add garlic and marinated chicken. Stir fry 3 minutes, until lightly browned.

5. 5

   Add vegetables: Stir in mustard greens and peppers....: Add vegetables: Stir in mustard greens and peppers. Cook 2 minutes until peppers soften.

6. 6

   Season & finish: Add chili bean paste, sugar,...: Season & finish: Add chili bean paste, sugar, salt, and optional chili peppers. Stir fry until chicken is fully cooked through.

7. 7

   Remove from heat and serve hot with rice.