Soy-Braised Chicken with Mustard Greens

Basmati rice topped with soy-braised chicken, mustard greens and roasted acorn squash.

By: Rajiv Jaggi, Signature Chef

Prep Time: 8 to 10 minutes
Cook Time: 31 to 39 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

Braised Chicken with Mustard Greens:
2 cups chopped fresh mustard greens
1 pound 2 ounces raw boneless and skinless chicken thighs, trimmed of fat and cut into 1-inch dice size pieces
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 Tablespoon canola oil
¼ cup sliced green onions
2 ½ Tablespoons finely chopped fresh ginger root
1 dash finely chopped dried Chile de arbol
1 ½ Tablespoons finely chopped fresh garlic cloves
½ cup white wine
2 Tablespoons low sodium soy sauce
1 1/8 cups low sodium chicken stock
1 Tablespoon light brown sugar
1 1/8 teaspoons sesame seed oil
1 Tablespoon unseasoned rice vinegar
1 ½ Tablespoons water
1 ½ Tablespoons cornstarch

Roasted Acorn Squash:
8 ounces fresh acorn squash
1 Tablespoon and 2 teaspoons olive oil
½ teaspoon Kosher salt

Basmati Rice:
1 cup basmati rice
1 ½ cup water

Soy-Braised Chicken with Mustard Greens:
1 teaspoon sesame seeds
½ teaspoon finely chopped fresh Fresno Chile pepper
½ teaspoon chopped fresh Italian parsley leaves

Allergens:

Gluten, Mustard, Sesame, Soy, Wheat

Nutritional Information

Directions:

To Prepare Braised Chicken with Mustard Greens:
Blanch mustard greens by placing them into boiling water for 2 minutes or until crisp and vibrant in color. Immediately drain mustard greens into a colander or strainer. Submerge into ice water to stop the cooking. Drain well and set aside. Season chicken with salt and pepper. In a heavy-bottomed skillet, heat oil over medium-high heat. Add chicken. Sear on one side for 5 to 6 minutes.
Turn chicken. Add green onions, ginger, Chile de arbol and garlic. Brown other side for 3 minutes until chicken is golden and onions are softened. Add wine. Bring to a simmer and cook until reduced. Add low sodium soy sauce, chicken stock, brown sugar and sesame oil. Stir until sugar is dissolved. Bring to a simmer. Cover pan and cook for 10 to 12 minutes or until chicken is fork-tender and cooked through. In a small bowl, combine water and cornstarch until smooth. Add cornstarch slurry to chicken, whisking to combine. Simmer on medium heat for 3 to 5 minutes. Add blanched mustard greens and rice vinegar. Simmer for 3 to 4 minutes or until greens are tender. Divide into four servings. Serve immediately.
To Prepare Roasted Acorn Squash:
Scoop out seeds with a spoon. Discard seeds. Cut squash into 1-inch cubes. In a stainless-steel bowl, evenly coat squash with olive oil and salt. Place squash in a single layer on a sheet pan. Do not overcrowd. Spray with cooking oil spray. Roast in a preheated 400-degree Fahrenheit oven for 12 minutes. Flip squash and roast for another 12 minutes until soft and lightly browned. Remove from heat. Serve warm.
To Prepare Basmati Rice:
Combine rice and water in a pot. Bring to a boil. Stir in rice. Reduce heat to medium-low. Cover and simmer for 15 to 20 minutes. Remove from heat. Let stand, covered, for 5 minutes or until liquid is absorbed. Serve warm.
To Plate Soy-Braised Chicken with Mustard Greens:
Toast sesame seeds in a dry skillet over medium heat for 3 to 5 minutes or until lightly browned, stirring occasionally. Remove from heat. Allow to cool and place in an airtight container until ready to use.
NOTE: Or bake on an ungreased baking sheet at 350 degrees Fahrenheit for 8-10 minutes or until lightly browned. Watch to avoid scorching.
As needed, place 3/4 cup basmati rice in center of each service plate. In order, top with:
-1 (6 ounce) portion of braised chicken with mustard greens
-1/4 cup roasted acorn squash.
Garnish with ¼ teaspoon toasted sesame seeds, 1/8 tsp fresno chiles and 1/8 tsp chopped parsley. Enjoy immediately!