Hawaiian Ginger-Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Hawaiian Ginger-Chicken Stew calories by ingredient
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Taken from Eating Well Taken from Eating Well
Number of Servings: 4


    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.

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Member Ratings For This Recipe

  • 5 stars tasty and quick to make - 5/28/13

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