Thai Braised Chicken and Mustard Greens

Thai Braised Chicken and Mustard Greenswith Butternut Squash

We relied on warm, brothy braises to keep us warm all winter long—here, Chef Andrea's paying tribute to the comforting dish with a lighter spin that's perfect for these first weeks of spring. Chicken thighs are seared until golden, then nestled into a pot with kale and mustard greens. In the oven, everything braises in a balanced broth of ginger, sesame, brown sugar, and soy sauce—there's Thai chile for the heat lovers, too. Roasted butternut squash adds sweetness and texture to every super-tender bite.

  • < 600 Calories
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Total Carb35g
Total Fat27g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    chicken thighs
  • mustard greens
    mustard greens
  • dinosaur kale
    dinosaur kale
  • butternut squash
    butternut squash
  • scallions
  • ginger
  • Thai chile
    Thai chile
  • sesame oil
    sesame oil
  • white wine
    white wine
  • soy sauce
    soy sauce
  • dark brown sugar
    dark brown sugar
  • chicken stock
    chicken stock

What You'll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan
  • baking sheet