Ginger-Chicken Stew
. 22
22
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 |
|
| 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 |
* |
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.
Nutrition Facts
Serving Size 328g (11.6 oz)Amount per Serving
Calories 18625% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 66mg
22%
Sodium 410mg
17%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
1%
Sugars g
Protein
59g
Vitamin A 0%
•
Vitamin C 7%
Calcium 4%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
