This Hawaiian-inspired stew is a zesty treat - with spicy ginger and succulent chicken, it's sure to tantalize your taste buds!
Ingredients: Ginger, Canola oil, Soy sauce, Chicken broth, Mustard green, Garlic
35min
Cook Time
4
Servings
Recipe
1203 kCal
Recipe
1
Heat 1 tablespoon of sesame canola oil in a Dutch oven over medium-high heat.
2
Add 450 grams of cut chicken tender and cook, stirring occasionally, until just cooked through, about 6 minutes.
3
Transfer the cooked chicken to a plate using tongs.
4
Add 1 piece of peeled, cut, and minced ginger and 4 sliced garlic cloves to the pot, cooking until fragrant, about 10 seconds.
5
Pour in 1/2 cup of sherry and cook until mostly evaporated, scraping up any browned bits, for 1 1/2 to 3 minutes.
6
Add 1 can of reduced-sodium chicken broth and 1 1/2 cups of water, then increase heat to high and bring to a boil.
7
Boil the mixture for 5 minutes.
8
Stir in 2 tablespoons of reduced-sodium soy sauce, 1 teaspoon of Asian red chile sauce, and 1 bunch of stemmed and chopped mustard greens.
9
Cook until the greens are tender, about 3 minutes.
10
Return the chicken and any accumulated juices to the pot, cooking until heated through, for 1 to 2 minutes.
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