Hawaiian Ginger-Chicken Stew for Two

• 1-1/2 teaspoons sesame oil or canola oil
• 1/2 pound chicken tenders, cut into 1-inch pieces
• 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks or minced
• 2 cloves garlic, thinly sliced
• 1/4 cup dry sherry (see Tip)
• 1 cup reduced-sodium chicken broth
• 3/4 cup water
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon Asian red chile sauce, such as sriracha, or to taste
• 1/2 bunch mustard greens or chard, stemmed and chopped (3 to 3-1/2 cups), or 1 cup frozen chopped mustard greens

Preparation

1. Heat oil in a large saucepan 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.
3. 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

"Cooking sherry" can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store. Per serving: 197 calories; 4 g fat (0 g saturated fat, 1 g mono unsaturated fat); 67 mg cholesterol; 7 g carbohydrates; 30 g protein; 3 g fiber; 527 mg sodium; 458 mg potassium Nutrition Bonus: Vitamin A (180% daily value), Vitamin C (100% dv), Folate (40% dv). Exchanges: 1 vegetable, 3-1/2 lean meat Contributed by: EatingWell.com