Name: Wok-Seared Chicken with Mustard Greens and Spicy Soy Sauce
Yield: Serves 4
Cuisine: India
Ingredients: 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut in half lengthwise (do not remove the seeds); 2 large cloves garlic, finely chopped; 8 ounces fresh mustard greens, well rinsed, finely chopped (see Tip), and patted dry; 3 scallions (green tops and white bulbs), cut into 2-inch lengths; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 8 tablespoons peanut or canola oil; 1 tablespoon cornstarch; 1 tablespoon soy sauce; ½ teaspoon coarse kosher or sea salt; 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes; ¼ teaspoon Chinese five-spice powder (see Tips); 1 tablespoon tomato paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I It never fails to amaze me to see the influence of the Chinese community, and more specifically their foods, in all of India. Of course, the Indianization of classic Chinese flavors is bound to happen, especially when you combine the quick-cooking, stir-frying techniques from the Far East with the subcontinent’s propensity to “spice things up.” This thick-sauced Indo-Chinese dish pays homage to a street vendor near my childhood home in Mumbai. For decades he has never failed to set