Ingredients
- 1 tablespoon sesame oil, 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 sherry, (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 (6-7 cups), or 2 cups frozen chopped mustard greens
Description
This Chicken Stew Has A Bold Ginger-flavored Broth And Provides A Whole Serving Of Dark Leafy Greens In Each Bowl. We Tried It With Frozen Chopped Mustard Greens (available In Large Supermarkets) And It Was Even Quicker To Prepare And Just As Delicious. S
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