Adapted from realage.com
1 1/2 teaspoons canola oil
1/2 pound chicken tenders, cut into 1-inch pieces
1-inch fresh ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
1/4 cup cider
1 cup chicken broth
3/4 cup water
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon Asian red chile sauce, to taste
1 apple, peeled, seeded, and chopped
1/2 bunch kale or chard, stemmed and chopped (3-3 1/2 cups), or 1 cup frozen
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, about 6 minutes. Transfer to a plate; add ginger and garlic to the pot and cook until fragrant, about 10 seconds.
Add cider and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Add soy sauce, chile sauce, apple pieces, and greens. 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 to 2 minutes.
1 1/2 teaspoons canola oil
1/2 pound chicken tenders, cut into 1-inch pieces
1-inch fresh ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
1/4 cup cider
1 cup chicken broth
3/4 cup water
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon Asian red chile sauce, to taste
1 apple, peeled, seeded, and chopped
1/2 bunch kale or chard, stemmed and chopped (3-3 1/2 cups), or 1 cup frozen
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, about 6 minutes. Transfer to a plate; add ginger and garlic to the pot and cook until fragrant, about 10 seconds.
Add cider and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Add soy sauce, chile sauce, apple pieces, and greens. 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 to 2 minutes.
