Hawaiian Ginger-Chicken Stew

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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.

Hawaiian Ginger-Chicken Stew
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 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

Directions
  1. 4 servings, about 1 cup each

  2. 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.

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
213
Carbohydrates
7g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
27g
Cholesterol
63mg
Dietary Fiber
3g
Potassium
641mg
Sodium
606mg
Added Sugars
0g
Exchanges
1 vegetable
3 1/2 lean meat
Carbohydrate Servings
1/2
Vitamin A (177% daily value)
Vitamin C (100% dv)
Folate (42% dv)
Potassium (18% dv)

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