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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

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| 1. 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. | 2. 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 soy sauce, 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sesame canola oil	1	tablespoon		-	-	-	-
chicken tender	1	pound	cut	1143.0541	79.6509	74.1624	58.4681
ginger	1	piece	peeled cut minced	-	-	-	-
garlic	4	cloves	sliced	17.88	3.9672	0.7632	0.06
sherry	1/2	cup		-	-	-	-
chicken broth	1	can	reduced sodium	-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
soy sauce	2	tablespoons	reduced sodium	16.96	1.5776	2.6048	0.1824
asian red chile sauce	1	teaspoon		-	-	-	-
mustard green	1	bunch	stemmed chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.