Stir-Fried Chicken Strips with Pickled Mustard Greens

Name: Stir-Fried Chicken Strips with Pickled Mustard Greens
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 160 g chicken tenders (remove tendons, cut into strips); 160 g shelled edamame; 80 g pickled mustard greens (washed, sliced thin); 2 red chili peppers (seeded, cut into strips); 1/2 scallion (cut into segments); a few slices ginger; 5 tbsp oil; 1/2 tsp salt; 1/2 tsp white pepper; 2 tsp cooking wine; 1 egg white; 1/2 tbsp cornstarch; 3 tbsp water

A Zhejiang home-style stir-fry made with tender chicken strips, edamame, and pickled mustard greens, quickly cooked for a fresh, tender, and crisp bite.

35 min

Easy

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Stir-Fried Chicken Strips with Pickled Mustard Greens

Ingredients

chicken tenders (remove tendons, cut into strips) 160 g

shelled edamame 160 g

pickled mustard greens (washed, sliced thin) 80 g

red chili peppers (seeded, cut into strips) 2

scallion (cut into segments) 1/2

ginger a few slices

oil 5 tbsp

salt 1/2 tsp

white pepper 1/2 tsp

cooking wine 2 tsp

egg white 1

cornstarch 1/2 tbsp

water 3 tbsp

Instructions

Marinate the chicken

Remove the tendons from the chicken tenders and cut into strips. Toss with salt and white pepper, then add the cooking wine, egg white, and cornstarch and mix well. Finally mix in the oil.

Prepare the aromatics

Wash the pickled mustard greens and slice thinly; seed the red chilies and cut into strips.

First stir-fry

Heat 3 tbsp of oil, then add the chicken, edamame, and red chilies in order and stir-fry gently until the chicken changes color, then remove.

Final stir-fry

In the same pan, add 2 tbsp of oil and stir-fry the pickled mustard greens, scallion segments, and ginger slices. Add the ingredients from step 3 and the seasonings and stir-fry until everything is cooked through.