sesame oil, or canola oil
chicken tenders, cut into 1-inch pieces
piece fresh ginger, peeled and cut into matchsticks or minced
4 cloves garlic
1 14-ounce can
reduced-sodium chicken broth
1 1/2 cups
reduced-sodium soy sauce
Asian red chile sauce, such as sriracha, or to taste
mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens
- 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.
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