Hawaiian Ginger-Chicken Stew

Sweet Jezebel's Note:

I received a newsletter from cooking.com with the subject line "Dinner on a Dime." This is one of the interesting recipes included - can't wait to try it! From the recipe description: 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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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
• ½ cup dry sherry
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 ½ 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:

1. 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.
2. 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.