Chicken And Watercress Wraps Recipes

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GINGER CHICKEN WITH WATERCRESS



Ginger Chicken with Watercress image

Provided by Food Network Kitchen

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 bunch scallions, chopped
1 3-inch piece ginger, peeled and roughly chopped
1/2 jalapeno pepper (remove seeds for less heat)
2 tablespoons packed light or dark brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 plum tomato, halved
Kosher salt
6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
4 ounces shiitake mushrooms, stemmed and quartered
2 bunches watercress, tough stems removed
White rice, for serving

Steps:

  • Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
  • Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
  • Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

WATERCRESS CHICKEN



Watercress Chicken image

I like watercress salads, so I tried this recipe and really enjoyed it. The watercress adds a very mild peppery taste that complements the other ingredients. Enjoy!

Provided by TasteTester

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs skinless chicken thighs (8)
olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lime juice
3 slices fresh ginger (thin slices)
8 ounces watercress, tough stems removed
6 green onions, cut into 2-inch-thin strips
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat for about 2 minutes. Sprinkle chicken with salt and pepper to taste; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice and ginger. Reduce heat and simmer chicken mixture for 20 minutes, until cooked through and the chicken is no longer pink in the center. With a slotted spoon, transfer chicken to a plate; cover and keep warm.
  • Cut each bunch of watercress in half; add to skillet along with the green onions and cilantro; cover and cook 2-3 minutes, until onions are tender-crisp.
  • Divide the greens and broth mixture between 4 serving plates. Place 2 chicken thighs over top of greens, and serve with rice, if desired.

Nutrition Facts : Calories 366.3, Fat 11.6, SaturatedFat 3, Cholesterol 235.5, Sodium 1004.7, Carbohydrate 3.6, Fiber 1, Sugar 1, Protein 59.2

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