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Hawaiian Ginger-Chicken Stew

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings, about 1 cup each
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.
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 (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 (6-7 cups), or 2 cups frozen chopped mustard greens

Tip: : “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.
Hawaiian Ginger-Chicken Stew Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Thrifty Servings: One-Dish Meals Under $3
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 201
Fat. Total: 4g
Protein: 31g
Carbohydrates, Total: 7g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 69mg
Sodium: 346mg
% Cal. from Fat: 18%
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: CLEMENTINE Reviewed: 05/13/2009
Literally, a bitter disappointment. Disappointed with the bitterness of the broth (and I like mustard greens) and disappointed with the dryness of chicken - one-inch pieces too small to keep moist. Every ingredient, including the garlic and matchstick ginger, usually favorites, but not in this recipe. Too bad, because it is a ridiculously fast and easy recipe to prepare.
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