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Categories:
sesame oil chicken breasts garlic fresh ginger sherry chicken broth water soy sauce Asian red chile sauce mustard greens
Viewed: 9 - Published at: 3 years agoIngredients
- 2 teaspoons sesame oil
- 1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, minced
- 1/4 cup dry sherry
- 1 cup low-sodium chicken broth
- 3/4 cup water
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon Asian red chile sauce, or more to taste
- 3 1/2 cups stemmed and chopped mustard greens
Method
- Heat oil in a large saucepan over medium-high heat. Add chicken; cook and stir until juices run clear, about 6 minutes. Transfer to a bowl using tongs.
- Add garlic and ginger to the pan and cook until fragrant, 10 to 20 seconds. Add sherry; cook, scraping up any browned bits, until mostly evaporated, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Mix in soy sauce and chile sauce. Add mustard greens, reduce heat, and cook until tender, about 3 minutes. Return chicken and any accumulated juices to the pot; cook until heated through, 1 to 2 minutes.
