Hawaiian Ginger-Chicken Stew for Two

Hawaiian Ginger-Chicken Stew for Two

2 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 2 servings

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  • 1½ teaspoons sesame oil, or canola oil
  • ½ pound chicken tenders, cut into 1-inch pieces
  • 1 1-inch piece fresh ginger, peeled and cut into matchsticks or minced
  • 2 cloves garlic, thinly sliced
  • ¼ cup dry sherry, (see Tip)
  • 1 cup reduced-sodium chicken broth
  • ¾ cup water
  • 1 tablespoon reduced-sodium soy sauce
  • ½ teaspoon Asian red chile sauce, such as sriracha, or to taste
  • ½ bunch mustard greens, or chard, stemmed and chopped (3-3½ cups), or 1 cup frozen chopped mustard greens


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  1. Heat oil in a large saucepan 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, 1½ 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: about 1 cup
  • Per serving: 214 calories; 6 g fat(1 g sat); 3 g fiber; 7 g carbohydrates; 27 g protein; 17 mcg folate; 63 mg cholesterol; 2 g sugars; 0 g added sugars; 2,556 IU vitamin A; 60 mg vitamin C; 120 mg calcium; 3 mg iron; 601 mg sodium; 666 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (51% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3½ lean meat

Reviews 2

October 28, 2013
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By: EatingWell User
Grate the ginger Made this a few times now. Great for cold nights. Try grating the ginger if your like me & have a hard time getting it small enough with a knife. Pros: Fun, quick, and easy Cons: None
August 24, 2012
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By: EatingWell User
Favorite recipe I made this a couple of times now, and it's always turned out great. I didn't have cooking sherry, but didn't feel that it took away much of the taste. I really like chard, but it's hard to come by good recipes, so this one is perfect, especially with the ginger. Plus, very easy to make. Pros: light and delicious
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