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.
Provided by Soccercoach
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 12.5 g, Cholesterol 71.2 mg, Fat 8.8 g, Fiber 3.5 g, Protein 30.3 g, SaturatedFat 1.9 g, Sodium 646.2 mg, Sugar 0.8 g
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