Source: EatingWell

Prep Time: 35 minutes

Yields: 4 cups

Ingredients

• 1 tablespoon sesame oil, or canola 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
• 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 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

Instructions

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.
3. 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.
4. Serve hot.

Notes

• For a bolder flavor, consider using 5 cloves of garlic, 3 teaspoons of sriracha, and 2 1/2 inches of ginger.
• Sherry can be substituted with pineapple juice.
• Mustard greens can be substituted with frozen spinach or bok choy.
• Consider adding carrots (cut into matchsticks) for extra vegetables.
• For heat, add fresh Thai or serrano chile peppers.
• Chinese rice wine can be used, and different greens like kale or chard work well.
• For a richer flavor, strain the solids out of the broth and return it to the stove, adding soy sauce and chile sauce. Cook the chicken chunks directly in the broth and add the greens at the very end.

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