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Author Notes: I love trying new things—flavors, techniques, ingredients—in cooking. Sometimes it’s a dud, but more often than not, I come across something to add to my repertoire. In this case, I stumbled across this soup recipe from Eating Well (http://www.eatingwell.com/recipes/hawaiian_ginger_chicken_stew.html) because I was looking for a new way to use chicken tenders, rather than the same ol’ chicken fingers recipes. Upon making it, I’ve realized it’s a really great, quick recipe (my favorite kind for weeknights), with plenty of greens, so it’s good for you, too! The spiciness of the broth makes it a great warm-you-up winter-time recipe. I definitely want to add this in to my rotation of dinner recipes, even when I don’t have chicken tenders on hand, because it will be good even without any meat in it (I can see putting white cannelli beans in it), or you can simply use cut-up chicken breast in place.
- 1 tablespoon canola oil
- 1 pound chicken tenders or breast, cut into 1-inch pieces
- 1 piece (~2-inch) fresh ginger, peeled and cut into matchsticks or minced
- 4 cloves garlic, minced
- ½ cups dry sherry
- 1 can (14-ounce) reduced-sodium chicken broth
- 3½ cups water
- 2 tablespoons soy sauce
- 2 teaspoons Sriracha sauce, or to taste
- 1 bunch mustard greens or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens
- Start by peeling and dicing the garlic and ginger.
- Cut the chicken tenders into approximately 1-inch pieces and season with salt and pepper.
- Heat the oil in a large soup pot over medium heat.
- Add the chicken to the pot.
- Cook until the chicken pieces start to brown on each side, about 5 minutes per side.
- Add in the ginger and garlic and cook for 10-15 seconds, until fragrant.
- Add in the ½ cup of sherry, scraping up any browned bits, and cooked over medium-high heat until the sherry is mostly evaporated, about 3 minutes.
- Add in the broth and water and turned the heat to high to bring the soup to a boil.
- Boil for ~5 minutes.
- Add in 2 tablespoons of soy sauce, 2 teaspoons of Sriracha sauce, and about 6 cups of de-stemmed and chopped Swiss chard.
- Let this cook for another 3 minutes approximately, just until the greens are wilted.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens