Chinese Chicken with Pickled Mustard Greens (Suan Cai)

This dish is a favorite at my house! My mom loves cooking it, which works out perfectly because it's one of my favorite comfort foods to eat. Tender chicken, savory chili bean paste, and tangy pickled mustard greens come together for a stir fry that's bursting with flavor.

Jump to:

• What is Pickled Mustard Greens
• Chili Bean Paste / Doubanjiang
• How to cook Chinese Chicken with Pickled Mustard Greens (Step by Step)
• Storage & Reheating
• Frequently Asked Questions (FAQ)
• Chinese Chicken with Pickled Mustard Greens Recipe
• Pin for later!
• More Delicious Asian Chicken Recipes

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 common versions:

• Northern China - often uses napa cabbage instead.
• Southern & Western China - uses 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 Chicken, Twice 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 (Step by Step)

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!

We sometimes skip the red chili peppers if we want it milder. Both ways = deliciousness!

Storage & Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• For longer storage, freeze in a freezer-safe container for up to 2 months.

Reheating:

• Stovetop (best): Heat in a skillet or wok over medium heat until warmed through. Add a splash of water or broth if it seems dry.
• Microwave: Reheat in 30-second intervals, stirring between, until hot.
• If frozen, thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of chicken thighs?
Yes! Chicken breast works fine - just be careful not to overcook so it stays tender.

Do I need to rinse pickled mustard greens before cooking?
Yes, a quick rinse helps remove excess salt and brine. Then chop before using.

What if I can't find pickled mustard greens (suan cai)?
You can cook Jalapeno (or Bell Pepper) Chicken Stir Fry without it. Another one of my FAVORITE dishes of all times!

Is this dish spicy?
It has a mild heat from the chili bean paste. For extra spice, add red chili peppers or a pinch of chili flakes. For less spice, skip the extra chilies.

Pin for later!

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!