I love love love loved this recipe. Great way to use up greens, and a great sweet savory combo for a dish. I braised this on the stove: the recipe recommends doing so in an oven, but I couldn’t justify turning mine on in this heat. Turned out just fine.
2.5 tsp sesame oil (they recommend dark; I used regular)
6 skinless, boneless chicken thighs
1 red onion (white is also fine), chopped
3/4 cup chicken broth
1/3 cup dry sherry (recipe recommends Shaoxing wine if you have it, but apparently it’s the only Asian pantry ingredient I DON’T have)
2 1/2 tbsp fresh ginger (or in my case, a big squeeze of ginger-in-a-tube)
3 tbsp oyster sauce
2 tbsp honey
4 cloves garlic, minced
1 .5 lbs mustard greens, stems removed and coarsely chopped (note: I didn’t measure; I just used the entire batch of greens I had from the CSA)
1 tablespoon sesame seeds, toasted
Heat a large Dutch oven over high heat; add oil to pan. Add chicken (season with salt); cook 4 minutes on each side or until browned. Add onion; cook for 4 minutes. Reduce heat; add broth and wine, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and braise on low heat for 30 minutes.
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, another 10-15 minutes. Adjust seasoning if needed (I thought it needed more salt for balance, and added a decent amount). Sprinkle w/ sesame seeds.
Serves 6. According to Cooking Light’s nutritional info, this is 8 WW points per serving (seems a little high for me, but I don’t feel like recalculating). I served over rice.