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Hawaiian Ginger-Chicken Stew

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  • October 15, 2021

  • Dieta Efectiva

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  • Recipes

Hawaiian Ginger-Chicken Stew

Ingredients

Directions

  • 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.

  • 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.

Tips

Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Serving Size: 1 cup
Per Serving:
201 calories; protein 25.9g; carbohydrates 5.3g; dietary fiber 1.2g; sugars 1.1g; fat 6.1g; saturated fat 1.2g; cholesterol 62.7mg; vitamin a iu 3025.1IU; vitamin c 10.3mg; folate 11.1mcg; calcium 51.8mg; iron 2.4mg; magnesium 73.2mg; potassium 608.6mg; sodium 659.3mg; thiamin 0.1mg.
Exchanges:1 vegetable, 3 lean meat

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