Ginger-Chicken Stew
.
Yield
4 servingsPrep
10 minCook
15 minReady
28 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | cup |
sherry
dry |
*
|
| 14 | ounces |
chicken broth, low salt
|
|
| 1 ½ | cups |
water
|
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 1 | teaspoon |
red chili sauce
|
* |
| 6 | cups |
mustard greens
stemmed and chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame oil
|
|
| 453.6 | g |
chicken tenders
cut into 1-inch pieces |
|
| 1 | each |
ginger
2-inch piece fresh, peeled and cut into matchsticks |
*
|
| 4 | cloves |
garlic
thinly sliced |
|
| 118 | ml |
sherry
dry |
*
|
| 404.6 | ml/g |
chicken broth, low salt
|
|
| 355 | ml |
water
|
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 5 | ml |
red chili sauce
|
* |
| 1.4 | l |
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, 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.
