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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
Details
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.
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