Ginger & Greens Chicken Soup

• 1 tablespoon canola oil
• 1 pound chicken tenders or breast, cut into 1-inch pieces
• 1 piece (~2-inch) fresh ginger, peeled and cut into matchsticks or minced
• 4 cloves garlic, minced
• 1/2 cups dry sherry
• 1 can (14-ounce) reduced-sodium chicken broth
• 31/2 cups water
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha sauce, or to taste
• 1 bunch mustard greens or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens

1. Start by peeling and dicing the garlic and ginger.
2. Cut the chicken tenders into approximately 1-inch pieces and season with salt and pepper.
3. Heat the oil in a large soup pot over medium heat.
4. Add the chicken to the pot.
5. Cook until the chicken pieces start to brown on each side, about 5 minutes per side.
6. Add in the ginger and garlic and cook for 10-15 seconds, until fragrant.
7. Add in the 1/2 cup of sherry, scraping up any browned bits, and cooked over medium-high heat until the sherry is mostly evaporated, about 3 minutes.
8. Add in the broth and water and turned the heat to high to bring the soup to a boil.
9. Boil for ~5 minutes.
10. Add in 2 tablespoons of soy sauce, 2 teaspoons of Sriracha sauce, and about 6 cups of de-stemmed and chopped Swiss chard.
11. Let this cook for another 3 minutes approximately, just until the greens are wilted.

canola oil, chicken, fresh ginger, garlic, dry sherry, chicken broth, water, soy sauce, sriracha sauce, chard

Taken from food52.com/recipes/26251-ginger-greens-chicken-soup (may not work)