Hawaiian Ginger-Chicken Stew

This recipe comes from my favorite cooking magazine Eating Well. I just received it in the mail a couple of days ago and after looking at each page quickly and seeing how good each recipe looked, I flipped to this one and instantly knew I wanted to make this recipe for dinner first. I recently downsized in my subscriptions and only kept the magazines I was cooking at least 4 recipes out of monthly. On average I cook over 10 recipes each month from Eating Well Magazine and each month those 10 recipes turns out fabulous. Here's their version on the stew.

And here is mine. I added a few more veggies and substituted a few things according to what I had in my fridge. This is yet again another keeper!


Hawaiian Ginger-Chicken Stew
Serves 2 (maybe 3)

1 tablespoon sesame oil
2 chicken breasts, chopped
1 tablespoon ginger, minced
1 onion, chopped
7 garlic cloves, minced
8 button mushrooms, quartered
1/2 cup chopped carrots
1/2 cup Marsala wine or dry sherry
3 cups chicken stock
2 tablespoons soy sauce
1 teaspoon Asian Red Chili Sauce
2 cups canned kale or 1 cup dehydrated kale (from last year garden)
1 cup rice noodles
1/2 bunch cilantro, rough chop

Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Add ginger, onion and garlic to the pot and cook until fragrant, about 10 seconds. Add mushrooms and carrots and cook for 2 minutes. Add Marsala and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add chicken stock, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chili sauce, kale and rice noodles and cook until the greens and noodles are tender, about 3 minutes.

That simple. It was really quick and easy to make and I loved all the vegetables I loaded it up with.

For more great recipes this Tuesday, check out these blogs Kitchen Tip Tuesday, Tasty Tuesday and Blessed with Grace.