hawaiian ginger-chicken stew

Ingredients

• Servings: 4
• 1 tablespoon sesame or canola oil
• 1 pound chicken tenders, cut into 1-inch pieces
• 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced
• 4 cloves garlic, thinly sliced
• 1/2 cup dry (see tip)
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 1/2 cups water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon asian red chile sauce, such as sriracha, or to taste
• 1 bunch mustard greens or chard, stemmed and chopped*

Recipe

Ready Time: 35 mins


• 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 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.