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Hawaiian Ginger-Chicken Stew

March/April 2009

Your rating: None Average: 4.4 (55 votes)

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.



READER'S COMMENT:
"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...
Hawaiian Ginger-Chicken Stew Recipe

18 Reviews for Hawaiian Ginger-Chicken Stew

06/02/2010

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.

Comments
05/11/2010
Anonymous

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!

Comments
05/11/2010
Anonymous

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!

Comments
01/28/2010

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.

Comments
01/26/2010

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.

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