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20 minute dinner recipes

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Hawaiian Ginger-Chicken Stew

http://www.eatingwell.com/recipes/hawaiian_ginger_chicken_stew.html

From EatingWell:  March/April 2009

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.

4 servings, about 1 cup each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 201 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 69 mg Cholesterol; 7 g Carbohydrates; 31 g Protein; 3 g Fiber; 346 mg Sodium; 369 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 1/2 lean meat

Tips & Notes