Stir-Fried Chicken with Watercress

Rox and I made this together.  We actually tried to drive up American Fork canyon to pick some watercress by the river but couldn't find any.  I guess we didn't drive far enough up the canyon.  We couldn't find any watercress at the grocery stores either so we just used fresh spinach/arugula and put it over quinoa/brown rice ( I can't remember now). 

Body+Soul, October 2009

• Prep Time 25 minutes
• Total Time 25 minutes
• Yield Makes 4 cups

Add to Shopping List

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces (I used breasts...don't like the thighs :)
• 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

Directions

1. 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.
2. 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.
3. 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