Stir-Fried Chicken and Asian Greens

Name: Stir-Fried Chicken and Asian Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Tbsp cornstarch; 2 Tbsps dry sherry; 177 milliliters fat-skimmed chicken broth; 1 Tbsp minced fresh ginger; 1 Tbsp minced garlic; 454 grams bok choy, yao choy, or Chinese mustard greens; 4 servings Salt; 1 Tbsp soy sauce; 1 Tbsp vegetable oil; 0 teaspoons white pepper; 340 grams boned, skinned chicken breast halves

Stir-Fried Chicken and Asian Greens requires roughly 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 84 calories, 4g of protein, and 4g of fat per serving. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have pepper, cornstarch, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

Rinse chicken and pat dry.

Ingredients you will need

Whole Chicken

Cut crosswise into strips about 1/8 inch thick and 2 to 3 inches long. In a bowl, mix chicken with sherry. In another small bowl, mix broth, soy sauce, cornstarch, and white pepper.

Ingredients you will need

White Pepper

Corn Starch

Soy Sauce

Whole Chicken

Sherry

Broth

Equipment you will use

Bowl

Remove and discard any yellow, damaged, or tough leaves from 1 pound Asian greens. Trim off and discard tough stem ends. For tough stalks, remove any thick side stems attached to center stalk; discard center stalk and use stems. Rinse well.

Ingredients you will need

Greens

Cut leaves and stalks diagonally or crosswise into 1/4-inch-thick slices; separate leaves from stalks.

For Chinese mustard or yao choy: Trim stalk ends, especially if fibrous (a white, woody center is an indication). If skin on stalks is tough, peel off and discard.

Ingredients you will need

Mustard

Cut greens into 3-inch lengths, separating leaves and thin stems from thicker stems or stalks. If any pieces are thicker than 1/2 inch, cut to that thickness.

Ingredients you will need

Greens

Set a 14- to 16-inch wok or 12-inch frying pan over high heat. When hot, stir in the thick stem pieces and 3 tablespoons water. Cover and cook until pieces are tender-crisp to bite, 2 to 3 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Wok

Add the leaves and thin stems and stir until leaves are barely wilted, 1 to 2 minutes; pour mixture into a bowl.

Equipment you will use

Bowl

Return pan to high heat. When it's hot and any liquid has evaporated, add oil, garlic, and ginger; stir until garlic begins to brown, about 30 seconds.

Ingredients you will need

Garlic

Ginger

Cooking Oil

Equipment you will use

Frying Pan

Add chicken and stir until no longer pink in the center (cut to test), 2 to 3 minutes. Stir broth mixture and add to pan; stir until boiling. Return greens to pan and stir until hot.

Ingredients you will need

Whole Chicken

Greens

Broth

Equipment you will use

Frying Pan

Add salt to taste and pour into a serving bowl.

Ingredients you will need

Salt

Equipment you will use

Bowl

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

1Tbsp

cornstarch 2Tbsps

dry sherry 177milliliters

fat-skimmed chicken broth 1Tbsp

minced fresh ginger 1Tbsp

minced garlic 454grams

bok choy, yao choy, or Chinese mustard greens 4servings

Salt 1Tbsp

soy sauce 1Tbsp

vegetable oil 0teaspoons

white pepper 340grams

boned, skinned chicken breast halves

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.