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Ginger-Chicken Stew

 

.
22

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

28

min

Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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