Rating: 4.5 stars
19 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This one-dish, Asian-inspired dinner is a must-try for dinner tonight. Serve with rice or lo mein noodles.

Victoria Abbott Riccardi
Recipe by Cooking Light August 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat a large Dutch oven over high heat; add oil to pan, swirling to coat. Add chicken; cook 4 minutes on each side or until browned. Add onion; stir-fry 4 minutes. Reduce heat; add broth and Shaoxing, scraping pan to loosen browned bits. Stir in ginger, oyster sauce, honey, and garlic. Cover and bake at 350° for 30 minutes.

  • Remove from oven. Shred chicken with 2 forks; return to pan. Place pan over medium-low heat. Add half of greens to pan; cover. Cook 5 minutes or until greens wilt; stir well. Repeat procedure with remaining greens. Cook mixture, covered, 15 minutes. Spoon 1 cup chicken mixture into each of 6 bowls; sprinkle each serving with 1/2 teaspoon sesame seeds.

  • The Shaoxing Redemption: Yes, you can use dry sherry in place of Shaoxing (shaow-SHEEN) wine, but we recommend adding this fragrant, deeply nutty wine to your pantry--you can experiment with it in stews or other recipes calling for winey flavor. Look for it in Asian markets, where a 750-ml bottle goes for between $4 and $ But beware of bottles labeled "Shaoxing cooking wine"--the cooking variety has salt added.

Nutrition Facts

327 calories; fat 14.4g; saturated fat 3.4g; mono fat 5.3g; poly fat 3.7g; protein 33.4g; carbohydrates 13.5g; fiber 0.7g; cholesterol 101mg; iron 3.8mg; sodium 281mg; calcium 214mg.
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