Hawaiian Ginger-Chicken Stew

Hawaiian Ginger-Chicken Stew


  • 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


  1. Heat oil in a Dutch oven medium-high heat.
  2. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes.
  3. Transfer to a plate with tongs.
  4. Add ginger and garlic to the pot and cook until fragrant, about 10 seconds.
  5. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes.
  6. Add broth and water, increase heat to high and bring to a boil.
  7. Boil for 5 minutes.
  8. Add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes.
  9. 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.