Chicken with Pickled Mustard Green Stir Fry

Yummmmmy, yummy, yummy!! This is a recipe I learned from my husband, who learned it from his mom (who is an amazing cook I must say, and whose dishes I someday hope to master). It is super easy, and packed with flavour!!

Ingredients:2 skinless boneless chicken breasts cut "against the grain" into 1/2 inch strips
1 pkg. pickled mustard greens (drained and chopped)
2 tomatoes cut into wedges
2-3 Ontario grown king mushrooms sliced lengthwise (~1/8 inch thick)
1 cup bean sprouts
3-4 garlic cloves finely chopped
2 tsp finely chopped ginger root
1 tsp white pepper
1 tbsp soya sauce
1 tbsp sesame oil
1/2 tbsp oyster sauce
2 tbsp veg oil



Marinate the chicken in soya sauce, sesame oil, oyster sauce, and white pepper

Heat veg oil in large frying pan

Saute garlic and ginger

Add marinated chicken breasts to pan, saute until chicken is cooked (~10 minutes)

Add pickled mustard greens, tomatoes and mushrooms, saute until mushrooms are tender (~5 minutes)

Stir in bean sprouts, remove from heat, the bean sprouts do not need to cook, the heat from the stir fry will soften the bean sprouts sufficiently.

I like to serve this with a side of steamed rice. This stir fry bursts with flavour, and the pickled greens make it tart so the rice helps to absorb some of that tartness...



Total prep time ~30 minutes!

Thanks mom!!