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Hawaiian Ginger-Chicken Stew

Hawaiian Ginger-Chicken Stew

This chicken stew has a bold ginger-flavoured broth that provides a whole serving of dark leafy greens in each bowl.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 221

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1 tbsp sesame oil
500 g chicken tenders, cut in 2 cm pieces
5 cm piece fresh ginger, julienned
4 cloves garlic, thin sliced
½ cup dry sherry
450 g chicken broth
1½ cups water
2 tbsp soy sauce
1 tsp red chilli sauce
1 bunch rocket, stemmed & chopped


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.
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, 1½-3 minutes. Add broth and water, increase heat to high then boil for 5 minutes. Add soy sauce, chilli sauce, SIDS CRAZY SALT, rocket 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, 1-2 minutes.