Tuesday, December 14, 2010

You Have To Try This

Here's a little recipe which my mother sent my way and which I found to be not only more than the sum of its parts but also tremendously satisfying (unless that's supposed to imply that you can stop eating it).  I made mine with a double load of collard greens and stems and it was downright delish.  You could serve this over rice, or soba noodles, but I loved it all on its own.  Super easy yum, hits many spots at once...

Hawaiian Ginger-Chicken Stew

From EatingWell:  March/April 2009 

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. 

4 servings, about 1 cup each | Active Time: 35 minutes | Total Time: 35 minutes [Timing's about right but I don't know how they figure four one-cup servings...bit more than that.]


  • 1 tablespoon sesame oil, or canola oil [toasted sesame, for sure.]
  • 1 pound chicken tenders, cut into 1-inch pieces
  • 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry sherry, (see Tip)
  • 1 14-ounce can reduced-sodium chicken broth [I used veggie Better Than Bouillon, nothing lost]
  • 1 1/2 cups water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon 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 frozen chopped mustard greens [Use whatever greens you like best--mustard, collards, spinach, kale, chard, a mix--and then try something new the next time. Also, frozen might be fine but fresh is fantastic.]


  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. [or with your Kitchamajig.]
  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.


Per serving : 201 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 69 mg Cholesterol; 7 g Carbohydrates; 31 g Protein; 3 g Fiber; 346 mg Sodium; 369 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 1/2 lean meat

Tips & Notes

  • Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store. [As a general rule, I wouldn't use "cooking" anything for cooking anything.  If someone has to tell you to cook with it you probably shouldn't be eating it (Crisco???), UNLESS they're talking about green vegetables, which you'd have to work pretty hard at to get more than is good for you.]

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