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.
chicken tenders or breast, cut into 1-inch pieces
piece (~2-inch) fresh ginger, peeled and cut into matchsticks or minced
cloves garlic, minced
can (14-ounce) reduced-sodium chicken broth
Sriracha sauce, or to taste
bunch mustard greens or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens