Hawaiian Ginger-chicken Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon sesame oil or 1 tablespoon canola oil
• 1 lb chicken tenders, cut into 1-inch pieces
• 2 inches fresh ginger, peeled and cut into matchsticks
• 4 garlic cloves, thinly sliced
• 1/2 cup dry sherry
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 1/2 cups water
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon sriracha sauce
• 1 bunch mustard greens (6-7 cups) or 1 bunch chard leaves, stemmed and chopped (6-7 cups)

Recipe

• 1 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.
• 2 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, 1 1/2 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.