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Hawaiian Ginger-Chicken Stew

Hawaiian Ginger-Chicken Stew
This Recipe Is:

WebMD Recipe from EatingWell.com

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.

Ingredients
Prep: 35 Minutes | Total Time: 35 Minutes
  • 1 tablespoon
    sesame oil, 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
  • 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 (6-7 cups), or 2 cups frozen chopped mustard greens
Instructions
  1. 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.
  2. 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.

 

Nutritional Information
Serving Size: about 1 cup each

Makes: 4 servings
  • Calories213
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol63 mg
  • Carbohydrates7 g
    • Dietary fiber3 g
  • Protein27 g
  • Sodium606 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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