Asian Chicken Thighs With Mustard Greens - cooking recipe

Ingredients

1 teaspoon sesame oil
1 pound boneless chicken thighs, cut into 2-inch pieces
1/2 onion, chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/3 cup chicken broth
2 tablespoons rice wine
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
3/4 pound mustard greens, chopped

Preparation

Heat a large skillet over medium-high heat; add oil and swirl to coat the skillet. Cook and stir chicken until browned, about 4 minutes. Add onion; cook and stir until softened, about 4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute.
Pour chicken broth and rice wine into the skillet; scrape any browned bits off the bottom with a wooden spoon. Stir in honey, soy sauce, and Worcestershire sauce. Simmer sauce until thickened, about 5 minutes.
Stir 1/3 of the mustard greens into the skillet; cook and stir until wilted, 3 to 5 minutes. Repeat twice more with remaining mustard greens.