Categories: Chicken, Main Dish, Stew
Ingredients
- 1 tablespoon sesame oil or 1 tablespoon canola oil
- 1 lb chicken tenders , cut into 1-inch pieces
- 2 inches fresh ginger , peeled and cut into matchsticks
- 4 garlic cloves , thinly sliced
- 1/2 cup dry sherry
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 1/2 cups water
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon sriracha sauce
- 1 bunch mustard greens (6-7 cups) or 1 bunch chard leaves , stemmed and chopped (6-7 cups)
Directions
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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.