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




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

214 calories; protein 27.4g; carbohydrates 7.2g; dietary fiber 2.9g; sugars 1.7g; fat 6.4g; saturated fat 1.3g; cholesterol 62.7mg; vitamin a iu 2555.9IU; vitamin c 60.3mg; folate 16.9mcg; calcium 119.9mg; iron 2.6mg; magnesium 57.9mg; potassium 666.3mg; sodium 601.4mg; thiamin 0.1mg.

Reviews (1)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More