Stir-fried Chicken and Salted Mustard Greens

Preparation info
  • Makes

    2 to 3

    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

Salted mustard greens, a beloved Hakka ingredient, find their way into many stir-fries. Winston Chang adds red bell pepper slivers to bring a jolt of bright color and fresh sweetness to contrast the salty mustard greens in this chicken Stir-fry.



  • 12 ounces boneless, skinless chicken thighs
  • 2 teaspoons soy sauce


For the Chicken

  1. Trim and discard the excess fat from the chicken and cut into 1-inch chunks. In a small bowl, mix the chicken, soy sauce, and five-spice powder.

For the Stir-fry

  1. Rinse the mustard greens and place in a small bowl. Cover with wate