Hawaiian Ginger-Chicken Stew

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

This is a great healthy dish. I substitute the sherry for pineapple juice. Still taste great.

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!

GoodI 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!

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

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.

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.

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.

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.

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.

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.