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 caloriescarbohydrate: 12.5 gcholesterol: 71.2 mgfat: 8.8 gfiber: 3.5 gprotein: 30.3 gsaturatedFat: 1.9 gservingSize: -sodium: 646.2 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Hawaiian Ginger-Chicken Stew for Two
Directions
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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.
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.