Hawaiian Ginger-Chicken Stew

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Washington Post


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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 1/2 cups water

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

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