This is how Chicken and Mustard Green Stir-fry may help you in weight reduction
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Before you jump to Chicken and Mustard Green Stir-fry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already know that the body needs a healthy heart. Here’s something for you to think about: if your heart is unhealthy then the rest of your body won’t be healthy. You already know that getting regular exercise and following a healthy lifestyle both factor to a great extent into the overall health of your heart. Did you know, however, that some specific foods are good for improving the health of your heart? Go on reading to learn which foods are great for your heart.
Fish is more or less the healthiest food out there. You probably already be aware of this as you’ve probably been told to make sure that you eat fish at least two times a week. This is basically true if you’ve got heart problems or if your heart is in not too good a shape. Fish is loaded with Omega 3’s which work to process cholesterol and turn it into healthy energy. Try including fish in two meals every week.
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We hope you got benefit from reading it, now let’s go back to chicken and mustard green stir-fry recipe. You can cook chicken and mustard green stir-fry using 19 ingredients and 17 steps. Here is how you achieve it.
The ingredients needed to cook Chicken and Mustard Green Stir-fry:
- Provide chicken
- Take 6 boneless, skinless chicken thighs (no reason you could not use breasts)
- Prepare 1 tablespoon corn starch
- Take 1/2 teaspoon salt
- Prepare as needed ground black pepper
- Prepare sauce
- Take 1/2 cup vegetable, mushroom or chicken stock
- Prepare 1 tablespoon corn starch
- Provide 1 tablespoon oyster sauce
- Prepare 1 tablespoon light soy sauce
- Provide 1-2 teaspoon hot sauce (use the amount you like)
- Use 1-2 teaspoon garlic powder
- Provide stir-fry
- Take 1 tablespoon oil (I like peanut oil, but use what you like)
- Prepare 1 tablespoon white cooking wine, rice wine, broth what ever you have
- Provide 1-2 inch fresh ginger (use what you like)
- You need 4-5 fresh mushrooms. Shiitaki are awesome, but baby bello or button work fine
- Provide 2 large scallions
- Prepare 1 large bunch greens
Steps to make Chicken and Mustard Green Stir-fry:
- Clean chicken, Debone and remove skin, or buy already prepared.
- Cut your chicken into 1-2 inch pieces
- Put chicken in a bowl, salt and pepper, add corn starch.
- Mix chicken to combine all ingredients. Set aside.
- Mix all sauce ingredients in a separate bowl, set aside.
- Clean your ginger, and cut into coins (rounds). I like ginger so I use a 2 inch piece
- Cut the thicker stems from your greens, into 1/2-3/4 inch pieces, we will cook these a tad longer from the leaves.
- Slice the leaves, I usually cut them in about 2 inch lengths across. Do them how you may like them. Sorry, the picture didn't turn out.
- Slice your mushrooms to a size you like. I like larger pieces myself.
- Slice your scallions (green onions) into small slices, forgot to take a picture, but it isn't hard, just cut across the onions into about 1/4 inch lengths.
- Put large skillet, wok or stir-fry pan on medium high heat. Add oil, let it heat up.
- Put ginger into oil, stir-fry about 1/2 to 1 minute until you can smell it. Add chicken, give it a quick stir. Let it sit for a minute. Stir it for another minute, add wine/broth, stir for 1 more minute.
- Now stir the chicken about 4-5 times a minute, until it gets opaque, then add the sauce. Stir all the time now, bring sauce to a boil.
- I like to turn down the heat to medium at this point because I burn stuff, your choice, add stems from the greens, stir 1 minute
- Add mushrooms stir 2 more minutes, then add the leaves. Stir for about 2 minutes until the greens wilt.
- Add green onions save some for garnish if you desire, I don't, I just add them all, but that is just me. Stir for 1 minute.
- Serve. You can eat it as is or with rice or over noodles.
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