How To Prepare
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.
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. Add teriyaki, 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 & NOTES
*****Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.
Print Recipe
Hawaiian Ginger-Chicken Stew
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, (see Tip)
- 1 14-ounce can no salt added chicken broth
- 1 1/2 cups water
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- 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
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, (see Tip)
- 1 14-ounce can no salt added chicken broth
- 1 1/2 cups water
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- 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
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How To Prepare
Season chicken with pepper.
In a medium saucepan, combine vinegar, Splenda, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
Spray a large skillet with cooking spray, then over medium-low heat add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth and pepper. Cover and simmer about 20 minutes until tender.
Remove the chicken, boil a few minutes then return chicken to skillet. Top with fresh parsley.
Print Recipe
Skinless Chicken Breast with Shallots in Red Wine Vinegar Poulet Au Vinaigre
