Hawaiian Ginger-Chicken Stew for Two

One of my favorite one-pot recipes, easy and quick to make and really very good. I serve this with cooked rice, which can be added to the broth. Cooked noodles can be added when the chicken is returned to the pot.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 260 Calories

Ingredients

• ¾ cup water
• ¼ cup dry sherry
• 2 cloves garlic, minced
• 2 teaspoons sesame oil
• 1 cup low-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 1 (1 inch) piece fresh ginger, minced
• ½ pound boneless, skinless chicken breasts, cut into 1-inch pieces
• ½ teaspoon Asian red chile sauce, or more to taste
• 3 ½ cups stemmed and chopped mustard greens

Recipe Instructions

Step 1

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.

Step 2

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.