Hawaiian Ginger-Chicken Stew for Two

By ldelmas

Ingredients

• inch pieces 1 1
• inch piece fresh ginger, peeled and cut into matchsticks or minced 2 cloves garlic, thinly sliced 1/4 cup dry sherry, (see Tip) 1 cup reduced
• sodium chicken broth 3/4 cup water 1 tablespoon reduced
• sodium soy sauce 1/2 teaspoon Asian red chile sauce, such as sriracha, or to taste 1/2 bunch mustard greens, or chard, stemmed and chopped (3
• 3 1/2 cups), or 1 cup frozen chopped mustard greens

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

1. Heat oil in a large saucepan 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.

Tips & Notes

Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.