Hawaiian Ginger-Chicken Stew

Hawaiian Ginger-Chicken Stew

19 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon sesame oil, or canola oil
  • 1 pound chicken tenders, cut into 1-inch pieces
  • 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry sherry, (see Tip)
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 1/2 cups water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon Asian red chile sauce, such as sriracha, or to taste
  • 1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 cup
  • Per serving: 201 calories; 6 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 26 g protein; 11 mcg folate; 63 mg cholesterol; 1 g sugars; 0 g added sugars; 3025 IU vitamin A; 10 mg vitamin C; 52 mg calcium; 2 mg iron; 659 mg sodium; 609 mg potassium
  • Nutrition Bonus: Vitamin A (177% daily value), Vitamin C (100% dv), Folate (40% dv), Potassium (18% dv).
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 3 lean meat

Reviews 19

October 11, 2015
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By: Katie Girow
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
September 15, 2015
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By: EatingWell User
This is a great healthy dish. I substitute the sherry for pineapple juice. Still taste great.
February 12, 2014
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By: EatingWell User
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
February 03, 2012
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By: rvas06
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!
June 29, 2011
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By: branwelch24
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
November 26, 2010
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By: akc773
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.
June 26, 2010
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By: paulalaine
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.
June 02, 2010
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By: Ann
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.
May 11, 2010
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By: EatingWell User
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!