Stir Fried Chicken With Watercress And Radishes
|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|
|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|
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.