1 pound(s) chicken tenders, cut into 1-inch pieces
1 piece(s) (2-inch) fresh ginger, peeled and cut into matchsticks or minced
4 clove(s) garlic, thinly sliced
1/2 cup(s) dry sherry (see Tip)
1 can(s) (14-ounce) reduced-sodium chicken broth
1 1/2 cup(s) water
2 tablespoon(s) reduced-sodium soy sauce
1 teaspoon(s) Asian red chili sauce, such as sriracha, or to taste
Bunch mustard greens or chard, stemmed and chopped (6-7 cups) or 2 cups froz. 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 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 5 minutes. Add
soy sauce, chili sauce, and mustard greens (or chard) and cook
until greens are tender, about 3 minutes. Return chicken and
any accumulated juices to pot and cook until heated through, 1
to 2 minutes.
Serve with brown rice.
Tip- Cooking sherry can be high in sodium. Instead, look for dry
sherry with other fortified wines in your wine or liquor store.
Originally Submitted
5/12/2009
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