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Chinese Chicken with Pickled Mustard Greens (Suan Cai)

Chinese Chicken with Pickled Mustard Greens (Suan Cai)

Chinese Chicken with Pickled Mustard Greens (aka Suan Cai) 酸菜雞丁 is often cooked at my house - it is one of my mom's favorites to cook, which is great, because it is one of my favorites to eat!

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What is Pickled Mustard Greens

Pickled mustard greens is called suan cai 酸菜 in Mandarin Chinese, which directly translates to 'sour vegetable'. It is sometimes referred to as Chinese sauerkraut. It is a type of pao cai - which are fermented vegetables.

There are actually two types of suan cai, one is the fermented Chinese mustard greens from the southern and western Chinese region, but in the northern region, napa cabbage is often used.

Left and top - pickled mustard greens, bottom right - fresh Chinese mustard greens

Often Chinese mustard greens can be used as a topping for noodle soups, cooked in stir fries, used in dumplings fillings, used in soup or hot pots, and more!

You can find these usually in Asian super markets or grocery stores, and they also actually sell them online too such as on Amazon.

Now if you can't find this you can actually make it at home - here's a recipe for how to make Chinese pickled mustard greens.

They are usually sealed in its bag, and you can keep it for months and doesn't need to be refrigerated. Once opened you will need to refrigerate it.

Chili Bean Paste / Doubanjiang

One of the ingredients used is Chili bean paste.

Chilli Bean Paste aka Doubanjiang 豆瓣酱, is a chunky sauce you can buy at the store that is spicy and savory. It’s traditionally made from fermented broad beans, chili peppers, soybeans, salt and flour. There are also different ones you can find, for example some will add spicy chili oil in it already.

Chili Bean Paste is often used in Sichuan food (ex: mapo tofu), which might explain why I love it because I love Sichuan food (and my grandma was from there!). I use it in my Szechuan ChickenTwice Cooked Pork and Jalapeno Chicken.

You can buy it at your local Asian super market or even on Amazon such as this one: Lee Kum Kee LKK Chili Bean Sauce (Toban Djan).

How to cook Chinese Chicken with Pickled Mustard Greens (Suan Cai)

Fist gather your ingredients:

  • 1 lb boneless chicken thigh, cut bite sized
  • Marinade:
    • 1 tablespoon cornstarch
    • 1 tablespoon light soy sauce
    • 1 tablespoon vegetable oil
  • 4 cloves of garlic, crushed
  • 1 tablespoon cooking oil of choice
  • ½ cup pickled mustard greens (suan cai), cleaned and chopped
  • ½ cup peppers, chopped
  • 2 tablespoon chili bean paste
  • 1 teaspoon sugar
  • Salt, to taste
  • Optional, red chili peppers

First, diced your chicken in to cubes. In a zip lock bag or mixing bowl, mix chicken, cornstarch, soy sauce, rice cooking wine, and vegetable oil. Allow this to marinade for the very least 15 mins (or up to overnight – but put it in fridge if you’re marinating for over half hour).

Cut your peppers in to bite sized pieces. I do this but remove the stem, and then slice it from the side and then removing the seed in the middle.

Clean pickled mustard greens by rinsing it in the water, and then using a knife cut it in to ½-1 inch pieces.

Optional but this will enhance the flavor: Heat up a cooking pan and add pickled mustard greens. Stir fry it for about 2-3 minutes or until the liquids mostly evaporated. Remove from heat and set aside.

Heat cooking oil of choice on high heat in a wok or cooking pan. Add garlic and diced chicken and stir-fry for about 3 minutes or until lightly browned.

Add the pickled mustard greens and stir fry for a minute, and then add the peppers. Continue to cook for 2 minutes or until peppers soften. Stir in the chili bean paste, sugar, salt, and sprinkle in the red chili peppers (optional). Stir fry until chicken is cooked thoroughly.

Remove from heat and serve hot!

Chinese Chicken with Pickled Mustard Greens (Suan Cai)

Sometimes we skip the red chili peppers!

Both ways = deliciousness!

Yield: 4 servings

Chinese Chicken with Pickled Mustard Greens (Suan Cai)

Chinese Chicken with Pickled Mustard Greens (Suan Cai)

Tender marinated chicken diced and stir-fried with fragrant garlic, colorful peppers, and the distinct tangy flavor of pickled mustard greens, all brought together with a savory chili bean paste and soy sauce.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

For the Chicken Marinade:

  • 1 lb boneless chicken thigh, cut into bite-sized cubes
  • 1 tablespoon cornstarch
  • 1 tablespoon light soy sauce
  • 1 tablespoon vegetable oil

For the Stir-Fry:

  • 4 cloves garlic, crushed
  • 1 tablespoon cooking oil of choice
  • ½ cup pickled mustard greens (suan cai), rinsed and chopped into ½-1 inch pieces
  • ½ cup peppers (such as bell peppers or a mix), chopped into bite-sized pieces
  • 2 tablespoons chili bean paste
  • 1 teaspoon sugar
  • Salt, to taste
  • Optional: red chili peppers, thinly sliced, to taste

Instructions

    1. Marinate the Chicken: In a zip-top bag or mixing bowl, combine the diced chicken thigh, cornstarch, light soy sauce, and vegetable oil. Mix well to ensure all the chicken pieces are coated. Let the chicken marinate for at least 15 minutes, or up to overnight in the refrigerator.
    2. Prepare the Peppers: Remove the stem and seeds from the peppers. Slice them into bite-sized pieces.
    3. Prepare the Pickled Mustard Greens: Rinse the pickled mustard greens under water. Then, using a knife, chop them into ½ to 1-inch pieces.
    4. (Optional Flavor Enhancement): Heat a dry cooking pan over medium heat. Add the chopped pickled mustard greens and stir-fry for 2 to 3 minutes, or until most of the liquid has evaporated. Remove from the pan and set aside.
    5. Sauté the Aromatics and Chicken: Heat your cooking oil of choice in a wok or large cooking pan over high heat. Add the crushed garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
    6. Cook the Chicken: Add the marinated diced chicken to the wok or pan. Stir-fry for approximately 3 minutes, or until the chicken is lightly browned and mostly cooked through.
    7. Add the Pickled Mustard Greens: Add the prepared pickled mustard greens (including the pre-stir-fried ones, if you chose that step) to the wok. Stir-fry for about 1 minute to combine the flavors.
    8. Introduce the Peppers: Add the chopped peppers to the wok and continue to cook for another 2 minutes, or until the peppers are tender-crisp.
    9. Flavor it Up: Stir in the chili bean paste and sugar. If using, sprinkle in the sliced red chili peppers. Continue to stir-fry until the chicken is cooked thoroughly and the sauce has coated all the ingredients. Season with salt to taste, keeping in mind that the chili bean paste and pickled mustard greens are already salty.
    10. Serve Immediately: Remove the Chinese Chicken with Pickled Mustard Greens from the heat and serve hot with steamed rice.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 286Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 138mgSodium: 680mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 29g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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More Delicious Asian Chicken Recipes

  • Have you ever had Coconut Curry Chicken? It's like comfort in a bowl! I like to make mine with potatoes - hearty and delicious.
  • Looking for a tasty stir fry? Try my Chicken and Shiitake Mushroom Stir Fry! Marinated sliced chicken stir fried with shiitake mushrooms and onions in a tasty sauce!
  • Or if you like chicken dishes with a kick, check out my Szechuan chicken! This is such a delicious way to make Szechuan chicken! Marinated bite sized chicken, stir fried with garlic, red chili, scallions and more!
  • Garlic + Soy Sauce = YUM. That's what this Garlic Soy Sauce Chicken is all about! Marinated chicken pan fried, and the drizzled with the garlic soy glaze!

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Carolyn Pe

Friday 26th of May 2023

Can't wait to try this. I have 2 questions about suan cai. 1. Which type is preferred here - mustard greens or napa? 2. I always find suan cai to be overly salty even after rinsing. Would you recommend soaking it? If so, how long?

TinaTsai

Saturday 27th of May 2023

Hi there! We use mustard greens! And for the suan cai being salty, you can soak it but if you soak it too long it might lose some flavor. It really depends on the brand - some are saltier or more sour than other. Maybe try soaking for about 5 minutes to start and rinse.

Duncan Edwards

Wednesday 5th of April 2023

Fragrant, aromatic, tender and splendidly served😛

TinaTsai

Wednesday 5th of April 2023

thanks so much!! :D

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