Rating: 4.84 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 2
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  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

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Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 25.9g; carbohydrates 5.3g; dietary fiber 1.2g; sugars 1.1g; fat 6.1g; saturated fat 1.2g; cholesterol 62.7mg; vitamin a iu 3025.1IU; vitamin c 10.3mg; folate 11.1mcg; calcium 51.8mg; iron 2.4mg; magnesium 73.2mg; potassium 608.6mg; sodium 659.3mg; thiamin 0.1mg.
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