Rating: 5 stars
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One of my favorite one-pot recipes, easy and quick to make and really very good. I serve this with cooked rice, which can be added to the broth. Cooked noodles can be added when the chicken is returned to the pot.


Recipe Summary

20 mins
35 mins
15 mins
2 bowls of stew


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Feel free to substitute canola oil for the sesame oil and chicken tenders for the breasts.

I like to increase the liquid a bit; the recipe as written is just a bit short on broth. Increase chicken broth and water proportionately, or add a bit more sherry etc.

Instead of fresh mustard greens, you can use chard or 1 cup frozen chopped mustard greens.

Nutrition Facts

260 calories; protein 30.3g; carbohydrates 12.5g; fat 8.8g; cholesterol 71.2mg; sodium 646.2mg. Full Nutrition