I wanted to try something different, and the name Hawaiian Ginger-Chicken sounded intriguing and I decided to try it out. I followed the recipe given at http://www.eatingwell.com/recipes/hawaiian_ginger_chicken_stew.html. I might have used a few of the ingredients more generously than what is given in the original recipe.
I shopped for most of the items at Whole foods. But you should be able to get them from other stores as well.
It came out pretty good. I had this along with Basmathi brown rice.
Here is the recipe:
- 1 tablespoon sesame oil, or canola oil (I used olive oil)
- 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 ( I used 6 cloves)
- 1/2 cup dry sherry ( I used cooking sherry)
- 1 14-ounce can reduced-sodium chicken broth
- 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 ( I used 2 bunches of fresh mustard greens)
- Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until it is no longer pink. Transfer to a plate with tongs.
- Add ginger and garlic to the pot and cook until light brown and fragrant. Add sherry and cook until mostly evaporated, scraping up any browned bits.
- 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 and cook until the greens are tender. Return the chicken to the pot and cook until heated through.