HAWAIIAN GINGER-CHICKEN STEW FOR TWO

Hawaiian Ginger-Chicken Stew for Two image

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

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

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

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