Hawaiian Ginger-Chicken Stew

By cbingham

chicken dish

Ingredients

• 1-1/2 tsps sesame or canola oil
• 1/2 lb chicken tenders, cut into 1" pieces
• 1 " piece fresh ginger, peeled & minced
• 2 cloves garlic, thinly sliced
• 1/4 cup dry sherry
• 1 cup low sodium chicken broth
• 3/4 cup water
• 1 tbs low sodium soy sauce
• 1/2 tsp sriracha
• 1/3 bunch mustard greens or chard, stemmed & chopped

Preparation

Step 1

Heat oil in large saucepan over medium-high heat. Add chicken and cook stirring occasionally until just cooked thru, about 6 minutes. Transfer to a plate.
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 2-3 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 and cook until the greens are tender, about 3 minutes. Return chicken and any accumulated juices to the pot and cook until heated thru, 1-2 minutes.