Network News

X My Profile
View More Activity

Shop for this week's Dinner in Minutes

It's a meaty broth. A healthful way to include greens in a quick weeknight dish. And kinda Hawaiian (chicken plus garlic plus ginger plus soy sauce). Make it in 35 minutes, start to finish; pair it with instant brown rice alongside or add it to the mix. The recipe comes from a new Eating Well publication due in early January that focuses on 500-calorie meals.


A healthful, savory way to incorporate greens into a main-course dish. (Michael Temchine/The Washington Post)

Hawaiian Ginger-Chicken Stew
4 servings

2 tablespoons sesame oil or canola oil

1 pound chicken tenders

2-inch piece ginger root

4 medium cloves garlic

1/2 cup dry sherry

1 3/4 cups low-sodium chicken broth

1 bunch (about 12 ounces) mustard greens or chard (may substitute frozen greens, defrosted)

2 tablespoons low-sodium soy sauce

1 or 2 teaspoons Asian-style spicy chili sauce, preferably Sriracha

Questions?

-- Bonnie Benwick

By The Food Section  |  December 1, 2009; 4:15 PM ET
Categories:  Recipes  | Tags: Bonnie Benwick, Dinner in Minutes  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati   Google Buzz   Previous: Say Cheese: Triple threats
Next: Chat Leftovers: Cooling hot soup

No comments have been posted to this entry.

The comments to this entry are closed.

 
 
RSS Feed
Subscribe to The Post

© 2010 The Washington Post Company