Chicken Stir Fry With Fresh Greens
June 6th, 2009 · 1 Comment · Posted in dinner, Recipes
Greens from the garden given chicken a big lift
We reserve a special place on our plates for collards and mustard greens this time of year. Beyond side dishes, they are an easy, healthful addition to stir fry.
To tenderize the greens, cook them separately in your wok with a little oil. For the chicken in this dish, you can use breast meat, but I prefer thighs. They’re fattier and more caloric, but the extra flavor is worth it. Because the meat is difficult to carve from the bone raw, I cook them ahead in salted water, then peel the meat away from the bones with my fingers.
Start the dish by cooking sliced onion and celery in the wok. Add plenty of chopped garlic if you like. Then add the cooked greens along with the chicken and a healthy spoonful or two of chili-garlic paste. Season with rice vinegar, soy sauce and a little mirin. Toss over high heat.
This looks fantastic – can wait to give this one a try!!