Ginger-Chicken Stew

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.