- 1/2 Tbsp. of sesame oil
- 1 pound of chicken tenders, cut into 1-inch pieces
- 1-2 inch piece fresh ginger, peeled and cut into matchsticks or minced
- 4 cloves on garlic thinly sliced
- 1/2 cup dry sherry
- 1-14 oz. can reduced-sodium chicken broth
- 1 1/2 cups water
- 2 Tbsp. reduced-sodium soy sauce
- 1 tsp. Asian red chile sauce, such as sriracha or to taste 1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups of frozen mustard greens
- Heat oil in a Dutch oven 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, 1-2 minutes.
Tip: Cooking sherry can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.