- Special Pricing
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 piece (2 inches) fresh ginger, peeled and cut into matchsticks or minced
- 4 cloves garlic, thinly sliced
- 1/2 cup dry sherry (see Ingredient Note)
- 1 can (14 ounces) 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 to 7 cups), or 2 cups frounceen 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.
Ingredient Note: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
201 calories; 4g total fat; 1g total saturated fat; 69mg cholesterol; 346mg sodium; 7g carbohydrates; 3g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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