Stir-Fried Chicken with Watercress
Jicama, a type of root vegetable, makes a great stand-in for more traditional water chestnuts, giving the dish a nice crunchy element. Eat this dish on its own or with a little steamed brown rice.
Body+Soul, October 2009
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Makes 4 cups
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon plus 2 teaspoons cornstarch
- 2/3 cup low-sodium chicken stock
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic chili sauce
- 1 tablespoon plus 2 teaspoons soy sauce
- 2 tablespoons vegetable oil, such as safflower
- 1 leek, halved lengthwise, well-washed and thinly sliced crosswise
- 1/2 medium jicama (about 6 ounces), peeled, thinly sliced, and cut into matchsticks
- 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
- 2 tablespoons minced peeled ginger
- 3 garlic cloves, minced
- 3 bunches watercress (about 21 ounces), thick stems trimmed, coarsely chopped
- Toss chicken with 1 tablespoon cornstarch. In a small bowl, whisk together broth, vinegar, sugar, garlic chili sauce, soy sauce, and remaining cornstarch; set aside.
- In a large nonstick skillet, heat oil over medium-high. Saute chicken until golden brown and cooked through, 8 to 10 minutes; remove chicken and set aside. Add leek, jicama, bell pepper, ginger, and garlic; cook, stirring frequently until jicama is crisp-tender, about 3 minutes. Return chicken to pan along with watercress; cook until watercress has wilted, about 2 minutes.
- Whisk soy sauce mixture, then add to pan. Bring to a simmer and cook, stirring constantly until the sauce has thickened, about 1 minute. Serve immediately.
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