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Hawaiin Ginger Chicken Stew
(recipe, Karen M. Vohs)
This chicken stew has a bold, ginger-flavored broth and provides a whole serving of dark, leafy greens in each bowl.
- 1½ teaspoon(s) sesame oil or canola oil
- ½ pound(s) chicken tenders, cut into 1-inch pieces
- 1 piece(s) (1-inch) fresh ginger, peeled and cut into matchsticks or minced
- 2 clove(s) garlic, thinly sliced
- ¼ cup(s) dry sherry (see Tips & Techniques)
- 1 cup(s) reduced-sodium chicken broth
- ¾ cup(s) water
- 1 tablespoon(s) reduced-sodium soy sauce
- ½ teaspoon(s) Asian red chile sauce, such as sriracha, or to taste
- ½ bunch(es) mustard greens or chard, stemmed and chopped (3-3½ cups), or 1 cup frozen chopped mustard greens
- 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, 1½ 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.