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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


-- Bonnie Benwick

By The Food Section  |  December 1, 2009; 4:15 PM ET
Categories:  Recipes  | Tags: Bonnie Benwick, Dinner in Minutes  
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