STIR-FRIED CHICKEN WITH WATERCRESS
Jicama, a type of root vegetable, makes a great stand-in for more traditional water chestnuts, giving the dish a nice crunchy element. Eat this dish on its own or with a little steamed brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 14
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.
Nutrition Facts : Calories 313 g, Cholesterol 74 g, Fat 14 g, Fiber 3 g, Protein 24 g, Sodium 672 g
POACHED GINGER CHICKEN
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 432, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 118 milligrams, Sodium 614 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 47 grams
CARAMELIZED GINGER CHICKEN
Steps:
- Cut each chicken thigh into three equal pieces. Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper. Cover and marinate for about 6 hours in the refrigerator.
- Heat a large, heavy-based frying pan and pour in the remaining oil. Fry until the meat is colored, about 2 minutes, then drain away the excess oil.
- Add the fish sauce, cover the pan with a lid, and steam until the sauce has dissolved, about 1 minute.
- Now add the prepared caramel to the pan and cook until the caramel has thickened and coated the chicken in a rich golden color, about 2 minutes, stirring occasionally.
- To serve, arrange the chicken pieces on a serving platter and garnish with watercress.
WATERCRESS & CHICKEN STIR-FRY
Make your own easy stir-fry sauce at home with storecupboard ingredients and combine with chicken, veg and cashews for a filling dinner.
Provided by Barney Desmazery
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 323 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.92 milligram of sodium
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