- 1 tablespoon sesame or canola oil
- 1 pound chicken tenders, cut into 1-inch pieces
- 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced
- 4 cloves garlic, thinly sliced
- 1/2 cup dry sherry (see Tip)
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 1/2 cups water
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Asian red chile sauce, such as sriracha, or to taste
- 1 bunch mustard greens or chard, stemmed and chopped*
- Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.
- Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.
05/24/2018
recipepes.com
Hawaiian Ginger-Chicken Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
