Hawaiian Ginger-Chicken Stew for Two recipe

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Ingredients

2 teaspoons sesame oil
½ pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
¼ cup dry sherry
1 cup low-sodium chicken broth
¾ cup water
1 tablespoon reduced-sodium soy sauce
½ teaspoon Asian red chile sauce, or more to taste
3 ½ cups stemmed and chopped mustard greens

Nutrition Info

260.1 calories
carbohydrate: 12.5 g
cholesterol: 71.2 mg
fat: 8.8 g
fiber: 3.5 g
protein: 30.3 g
saturatedFat: 1.9 g
servingSize: -
sodium: 646.2 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add chicken, cook and stir until juices run clear, about 6 minutes. Transfer to a bowl using tongs.

  2. Add garlic and ginger to the pan and cook until fragrant, 10 to 20 seconds. Add sherry, cook, scraping up any browned bits, until mostly evaporated, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Mix in soy sauce and chile sauce. Add mustard greens, reduce heat, and cook until tender, about 3 minutes. Return chicken and any accumulated juices to the pot, cook until heated through, 1 to 2 minutes.

Recipe Yield

2 bowls of stew

Recipe Note

One of my favorite one-pot recipes, easy and quick to make and really very good. I serve this with cooked rice, which can be added to the broth. Cooked noodles can be added when the chicken is returned to the pot.

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