A good recipe to use your greens

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This recipe is a combination of one in a Harmony Valley Farm newsletter and the original recipe on Epicurious, plus of course a couple of my own changes. This dish wasn't one of Arthur's favorites, but I'm posting it because I liked it a lot and would make it again. Plus it got good reviews on Epicurious.

Spicy Stir Fried Chicken and Greens with Peanuts

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided (or honey)
1-- 1-1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
2 tablespoons oil, divided (I used canola)
4 green onions, white parts and green parts chopped separately (more is good too)
1 chopped serrano chile (use 2 if you like dishes quite spicy--if you want it milder, remove the seeds)
2 large garlic cloves, finely chopped
1 inch piece of ginger, peeled and slivered
1 bag of saute greens (about 10 cups packed) or whatever you have available
I added some baby broccoli including the stems and leaves (I've never used broccoli leaves before but the farm said they were good--I didn't even notice them)
1/4-1/2 cup chopped roasted salted peanuts

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinate 20 to 30 minutes. Longer is OK too.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add white parts of onions, garlic, ginger, and chiles; stir 30 seconds. Add chicken and broccoli (if using) ; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over medium heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Sprinkle finished dish with green parts of onions and peanuts and serve over brown rice.

I served it with brown jasmine rice which is my favorite brown rice. Brown basmati rice would be good too.

I didn't chop the saute mix greens which I would do next time since some of them seemed a bit stringy.

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