Best 8 Asian Chicken Thighs With Mustard Greens Recipes

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Tantalize your taste buds with a culinary journey to Asia, where succulent chicken thighs and vibrant mustard greens unite in a symphony of flavors. This delectable dish, rooted in Asian cuisine, offers a harmonious blend of savory and tangy notes that will leave you craving more. The tender chicken thighs, marinated in a tantalizing blend of soy sauce, rice vinegar, ginger, garlic, and sesame oil, are roasted to perfection, resulting in a crispy outer layer and a juicy, succulent interior. Accompanying the chicken are mustard greens, sautéed with garlic, ginger, and a hint of chili flakes, adding a peppery and slightly bitter dimension to the dish. The harmonious marriage of textures and flavors in this dish makes it an exceptional choice for a satisfying and memorable meal.

This recipe provides variations to cater to different dietary preferences. For those seeking a vegetarian option, tofu can be substituted for the chicken thighs, creating a protein-rich and equally delicious dish. Additionally, a vegan version is available, showcasing the versatility of this recipe. Detailed instructions are provided for each variation, ensuring a delightful culinary experience for everyone. Whether you're a seasoned home cook or a novice in the kitchen, this Asian-inspired chicken and mustard greens dish will guide you towards a culinary masterpiece.

Here are our top 8 tried and tested recipes!

ASIAN GREENS WITH CHICKEN



Asian Greens with Chicken image

Easy weeknight recipe with plenty of room for variation: use chicken or fish, bok choi, tat soi, choy sum, mustard greens, or turnip greens. It's made with things I normally have on hand (greens, onions tomatoes, cheese, frozen protein, couscous or rice) and cooks up in a jiffy. Feels like a real treat!

Provided by Utopienne

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 2

Number Of Ingredients 11

2 teaspoons olive oil
¼ cup diced onion
3 chicken tenders
1 pinch garlic salt
cracked black pepper to taste
¾ cup bok choy, chopped
1 ⅓ cups water
1 (5.6 ounce) box couscous, (such as Near East® Toasted Pine Nut)
1 tablespoon olive oil
12 cherry tomatoes, halved
¼ ounce grated Mizithra cheese

Steps:

  • Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
  • Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
  • Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  • Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 66.6 g, Cholesterol 49.9 mg, Fat 18.9 g, Fiber 5 g, Protein 30.6 g, SaturatedFat 3.3 g, Sodium 1065.4 mg, Sugar 4.7 g

STICKY ASIAN CHICKEN THIGHS



Sticky Asian Chicken Thighs image

Sticky Tender Asian Chicken Thighs smothered in a sweet and spicy Asian inspired sauce. Juicy, tender and loaded with flavor!

Provided by Kelley Simmons

Categories     Main Course

Time 45m

Number Of Ingredients 11

1 tablespoon oil
4 chicken thighs (bone in and skin on)
3 tablespoons low sodium soy sauce
3 tablespoons sweet chili sauce
1/2 tablespoon sriracha
1/2 teaspoon ginger (minced)
1 teaspoon light brown sugar (packed)
1 teaspoon rice wine vinegar
1 garlic clove (minced)
sesame seeds for garnish (if desired)
parsley for garnish (if desired)

Steps:

  • Preheat the oven to 400°F. Add oil to a large skillet and heat on high heat. Season the chicken thighs with salt and pepper.
  • Once the pan is nice and hot add in the chicken skin side down. Cook until the outside is crisp and caramelized, 3-4 minutes on each side.
  • Meanwhile whisk together, soy sauce, sweet chili sauce, Sriracha, ginger, brown sugar, vinegar and garlic.
  • Add the sauce to the pan with the chicken and turn off the heat. Place in the oven and cook until the chicken reaches 165 degrees. This takes about 25-30 minutes.
  • Serve while hot with sesame seeds and parsley for garnish, if desired.

Nutrition Facts : Calories 317 kcal, Carbohydrate 9 g, Protein 19 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 658 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

Steps:

  • Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  • Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE



Chicken Thighs with Creamy Mustard Sauce image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
  • Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
  • Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

ASIAN-INSPIRED MUSTARD GREENS



Asian-Inspired Mustard Greens image

I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.

Provided by trepto

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon sesame seeds
1 teaspoon Asian (toasted) sesame oil
6 cups washed and chopped mustard greens
¼ cup water
1 teaspoon minced garlic, or to taste
1 tablespoon soy sauce
2 teaspoons Japanese rice wine (mirin) vinegar
1 teaspoon sake
1 teaspoon white sugar

Steps:

  • Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
  • Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
  • Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 6.3 g, Fat 2.5 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 247.3 mg, Sugar 1.2 g

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG



Honey & mustard chicken thighs with spring veg image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
  • Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
  • Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS



Braised Chicken Thighs with Squash and Mustard Greens image

Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Provided by Claire Saffitz

Categories     Bon Appétit     Chicken     Braise     Leafy Green     Mustard Greens     Squash     Ginger     Hot Pepper     White Wine     Sesame     Sesame Oil     Dinner     Winter

Yield 8 servings

Number Of Ingredients 16

4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 (2-inch) piece ginger, peeled, thinly sliced
1 cup dry white wine
1/2 cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)

Steps:

  • Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8-10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
  • Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25-30 minutes. Transfer chicken to a plate.
  • Add squash and remaining 1 cup broth to pot and push in squash so it's mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10-12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10-15 minutes.
  • Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
  • Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

TENDER ASIAN CHICKEN THIGHS



Tender Asian Chicken Thighs image

Make and share this Tender Asian Chicken Thighs recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Thigh & Leg

Time 55m

Yield 5 serving(s)

Number Of Ingredients 15

5 bone-in skinless chicken thighs
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five spice powder
2 teaspoons cornstarch
2 tablespoons cold water
hot cooked rice
sliced green onion

Steps:

  • In a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear.
  • Combine the next nine ingredients (from warm water to five-spice powder).
  • Stir until sugar is dissolved.
  • Pour over the chicken and bring to a boil.
  • Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
  • Combine cornstarch and cold water until smooth and gradually stir into skillet.
  • Bring to a boil, cook and stir for 2 minutes or until thickened.
  • Serve with rice if desired.
  • Garnish with green onions.

Nutrition Facts : Calories 151.7, Fat 6.2, SaturatedFat 1, Cholesterol 34, Sodium 508.9, Carbohydrate 15.2, Fiber 0.2, Sugar 12.7, Protein 9.1

Tips:

  • Prep Ahead: Save time by prepping ingredients in advance. Wash and chop veggies, slice chicken, and mix the sauce beforehand. When you're ready to cook, everything will be ready to go.
  • Marinate the Chicken: Marinating the chicken in the mustard-soy sauce mixture for at least 30 minutes adds tons of flavor. If you can, marinate it longer for even more delicious results.
  • Use a Large Pan: Use a large pan or wok to ensure the chicken and vegetables have enough space to cook properly without overcrowding.
  • Cook in Batches: If needed, cook the chicken and vegetables in batches to prevent overcrowding the pan. This will help ensure even cooking.
  • Stir-Fry in Stages: First, stir-fry the chicken until browned. Then, remove it from the pan and set aside. Next, stir-fry the vegetables until tender-crisp. Finally, add the chicken back to the pan and stir-fry until heated through.
  • Taste and Adjust Seasonings: Before serving, taste the dish and adjust seasonings to your preference. Add more soy sauce, ginger, or chili flakes if desired.

Conclusion:

This Asian chicken thighs with mustard greens recipe is a delightful blend of flavors and textures. The chicken is tender and juicy, the vegetables are crisp-tender, and the sauce is savory and tangy. It's a perfect weeknight meal that's quick and easy to make. Plus, it's a great way to get your daily dose of veggies. Serve with rice or noodles for a complete meal.

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