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Stir Fried Chicken With Watercress And Radishes

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Ingredients
  Long grain white rice 2⁄3 Cup (10.67 tbs)
  Canola oil 1 Tablespoon
  Skinless boneless chicken breasts 1 Pound, cut on the diagonal into 1/2 inch thick strips
  Salt 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Hoisin sauce 2 Tablespoon
  Red onion 1 Small, thinly sliced
  Watercress 1 1⁄4 Bunch (125 gm), tough stems discarded (Large Size)
  Cucumber 1⁄2 Large, peeled, seeded, thinly sliced
  Radishes 4 , thinly sliced
  Toasted sesame seeds 1 Teaspoon
Directions

Prepare the rice according to package directions, omitting the salt if desired.
Meanwhile, heat the oil in a large non-stick skillet over medium-high heat.
Add the chicken, sprinkle with 1/8 teaspoon of salt and 1/8 teaspoon of cayenne and stir-fry until the chicken is tender and no longer pink, about 4 minutes.
Stir in the hoisin sauce and half of the red onion; transfer to a bowl and keep warm.
Return the same skillet to medium-high heat.
Add the watercress, cucumber, radishes, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon cayenne and stir-fry just until the watercress is wilted and the vegetables are heated through, about 2 minutes.
Arrange the chicken on a platter, top with the watercress mixture, and sprinkle with the remaining onion and the sesame seeds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried

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