Ginger-Chicken Stew

28 minutes Prep: 10 minutes Cook: 15 minutes

186 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	tablespoon	sesame oil
1	pound	chicken tenders	cut into 1-inch pieces
1	each	ginger	2-inch piece fresh, peeled and cut into matchsticks
4	cloves	garlic	thinly sliced
1/2	cup	sherry	dry
14	ounces	chicken broth, low salt
1 1/2	cups	water
2	tablespoons	soy sauce, sodium reduced
1	teaspoon	red chili sauce
6	cups	mustard greens	stemmed and chopped

Directions

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.

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.

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Nutrition Facts

Serving Size 328g

Amount per Serving

Calories 186 25% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 66mg	22%
Sodium 410mg	17%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 29.0g	59%

Vitamin A	0%		Vitamin C	7%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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