Stir Fried Chicken With Watercress Recipes

STIR-FRIED CHICKEN WITH WATERCRESS

Steps:

• 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.

STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS

Steps:

• Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

WATERCRESS & CHICKEN STIR-FRY

Steps:

• To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

GINGER CHICKEN WITH WATERCRESS

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.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

WATERCRESS STIR-FRY

Steps:

• Heat a wok or cast-iron skillet over high. When wisps of smoke rise, swirl in vegetable oil. Add minced ginger and minced garlic and cook until sizzling, 15 seconds.
• Add watercress; season with salt and pepper. Cook, stirring, until greens collapse, about 2 minutes. Remove from heat and toss with sesame oil. Serve watercress topped with toasted sesame seeds.