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Foodie 411

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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

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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com