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. Source: EatingWell Magazine, March/April 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

201 calories; 6.1 g total fat; 63 mg cholesterol; 659 mg sodium. 5.3 g carbohydrates; 25.9 g protein; Full Nutrition

Reviews (19)

Read More Reviews
19 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/11/2015
It hits the spot! I am eating this as I type- completely delicious! It's that time of year everyone is getting ill and I feel like this is a vaccine for the common cold! I subbed sherry for pineapple juice and mustard greens for frozen spinach. I would say though that I used 5 cloves of garlic 3 teaspoons of sriracha and maybe 2 1/2 inches of ginger to give it a bolder flavour. I recommend completely! Pros: healthy spicy flavourful easy fast Cons: small portions Read More
Rating: 5 stars
09/15/2015
This is a great healthy dish. I substitute the sherry for pineapple juice. Still taste great. Read More
Rating: 4 stars
02/12/2014
Perfect for when you need an easy pick me up I added slivered rehydrated shiitakes and scallions used shaoxing rice wine instead of sherry and subbed white pepper for the chile sauce because our kids have mild palates -- we added sambal oelek at the table. It was delicious and felt virtuous on a cold Sunday night. Pros: Easy to make Cons: Needed some punching up but easily done Read More
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Rating: 3 stars
02/03/2012
Good I believe this was so.....so....for me. I did not like the chicken in it where the only thing my husband liked was the chicken. Alhtough this may be a good base or just great to drink the broth. I don't think I will be making this again. Thanks though! Read More
Rating: 5 stars
10/30/2011
the flavors were wonderful. like another reviewer this would be great for when you are under the weather. next time i am going to try with tofu instead (baked? hmmm) found the chicken somewhat distracting from the other flavors at times. maybe if i had let it sit overnight to meld the flavors more.... rhonda auburn ny Read More
Rating: 5 stars
10/30/2011
Taste was 3.5 healthy factor is a 4 at least. This is the absolute best post-yoga meal I have found! Make Dr. Weil proud and eat your greens in this spicy flavorful tonic soup. YUM! Tasty Tonic soup Corenna NV Read More
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Rating: 5 stars
10/30/2011
Once again another fantastic recipe! It was so easy to make and my husband really enjoyed it! Only changes I made to it was I used Marsala wine instead of Sherry. It was all I had. And I added light coconut milk and more chili pepper sauce. It totally did not need the coconut milk but was such a fantastic add! Will make it again and again! Amanda Franklin NC Read More
Rating: 5 stars
10/30/2011
Very easy and full of flavor! Full recipe is a good amount for 2-3 people. JCB Olathe KS Read More
Rating: 5 stars
10/30/2011
Excellent stew. It's great if you're feeling under the weather. Jae San Diego CA Read More
Rating: 5 stars
10/30/2011
Great recipe. However I don't think this is anything like Hawaiian ginger chicken. It's more like Filipino "tinola." A New York NY Read More
Rating: 5 stars
10/30/2011
I thought this recipe was great! I didn't have mustard greens on hand so I substituted fresh spinach instead and it was excellent. Mary Boston MA Read More
Rating: 5 stars
10/30/2011
Really quick easy and delicious. I made a larger recipe and added some brown rice vermicelli noodles some peas instead of spinach and more broth to make it more coupy than a stew. Great flavours:) Read More
Rating: 5 stars
10/30/2011
Loved this stew! The chili sauce ginger and garlic give it such a great flavor. My husband was "iffy" on trying it but ended up raving about the taste as well. I threw in some pre-cooked brown rice to add some whole grain as others have and it was a nice addition. Wish I could have found frozen mustard greens at my store -- that would cut about 75% of the prep time. But even if you are using fresh greens it's a pretty quick and easy recipe. Read More
Rating: 5 stars
10/30/2011
This was pretty easy. I used red chili flakes instead of chili sauce and frozen spinach and had one serving over about a cup of brown rice. It's a light soup but the rice really added to it. I bet it would be good with ground turkey instead of sliced chicken. I thought it had a dominant soy sauce flavor but I don't mind that. I'd make this again. Read More
Rating: 5 stars
10/30/2011
Pleased the whole family including my 8 and 12 year old...everyone said it was recipe that should be made again (agreement like this happens so rarely). Really tasty this would be great with tofu or shrimp as well. I ran out of sherry so I substituted vermouth. Didn't have Asian Chili so I just used regular hot chili sauce (dash like of Tabasco). Had fresh spinach so I used that instead. The basic flavors are so good and work so well together that I think you could use almost any similar ingredients and this would be awesome. I did throw a chopped clove of garlic in with the chicken while I cooked that. I also added brown rice to this. Truly delicious! Read More
Rating: 5 stars
10/30/2011
This is nice. I cooked the ginger and garlic in the broth for much longer than called for because I wanted a strong ginger flavor. I then strained the solids out of the broth and returned it to the stove adding soy sauce and chile sauce (more like 1/2 a tsp). I cooked the chicken chunks directly in the broth and added the greens at the very end. I only had fresh spinach on hand and that worked well. I wouldn't say this is fantastic but I will add it to my soup rotation and I agree with others that this is very easy and a perfect dish when you're a bit under the weather. If I had a cold I'd use the full tsp of chile sauce for sure. Read More
Rating: 5 stars
10/30/2011
This dish was so fast and easy. I'm pregnant and my husband is a big eater so we poured the soup over cooked rice. It was really delicious. Read More
Rating: 5 stars
10/29/2011
One of my favorite EatingWell recipes. So many possible variations depending on what you have on hand -- I've added carrot and daikon radish. I make it with Chinese rice wine and different greens work well (kale chard). I've used fresh Thai or serrano chile peppers when I've wanted heat but this dish is just as good not spicy. Read More
Rating: 5 stars
10/29/2011
Awesome!! I made this soup today with a few substitutions. I used bok choy instead of mustard greens and ground turkey instead of chicken (since we are tired of chicken dishes). It was excellent!! I also added carrots (cut up in matchsticks) I loved the ginger flavor. It wasn't to overpowering... just right. Pros: Healthy savory different Cons: none Read More