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Hawaiian Ginger-Chicken Stew

Rating: 4.84 stars
19 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 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

total:
35 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: 1 cup
Per Serving:
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.
Exchanges:

1 vegetable, 3 lean meat

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Reviews (8)

Read More Reviews
19 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
Excellent stew. It's great if you're feeling under the weather. Jae San Diego CA Read More
EatingWell User
Rating: 5 stars
10/30/2011
I thought this recipe was great! I didn't have mustard greens on hand so I substituted fresh spinach instead and it was excellent. Mary Boston MA Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
Very easy and full of flavor! Full recipe is a good amount for 2-3 people. JCB Olathe KS Read More
EatingWell User
Rating: 5 stars
10/30/2011
Really quick easy and delicious. I made a larger recipe and added some brown rice vermicelli noodles some peas instead of spinach and more broth to make it more coupy than a stew. Great flavours:) Read More
paulalaine
Rating: 5 stars
10/30/2011
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. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
branwelch24
Rating: 5 stars
10/29/2011
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 Read More
m.carlson-smith@comcast.net
Rating: 5 stars
10/30/2011
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. Read More
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