Hawaiian Ginger-Chicken Stew
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ginger Root, 0.25 cup slices (1" dia) (remove)Garlic, 4 clove (remove)Swanson Chicken Broth 99% Fat Free, 1.75 cup (remove)Water, tap, 1.5 cup (8 fl oz) (remove)*Kikkoman Lite Soy Sauce, 2 tbsp (remove)Sriracha Hot Chili Sauce, 2 tsp (remove)Sherry, dry, 4 fl. oz (remove)Chicken Breast, no skin, 15.5 ounces (remove)Swis Chard, 6 cup (remove)
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
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLY655.
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
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLY655.
Nutritional Info Amount Per Serving
- Calories: 195.1
- Total Fat: 1.5 g
- Cholesterol: 63.7 mg
- Sodium: 745.2 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.7 g
- Protein: 28.0 g