Watercress Stir Fry Recipes

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

Watercress & chicken stir-fry image

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

Ingredients

1 tbsp sunflower oil
2 skinless and boneless chicken breasts, cut into strips
100g cashew nuts
1 red or yellow pepper, deseeded and chopped into large chunks
1 red onion, chopped into large chunks
2 x 75g bags watercress
cooked rice, to serve (optional)
3 tbsp hoisin sauce
2 tbsp soy sauce
1 large knob of fresh ginger, peeled and finely grated
2 garlic cloves, crushed
1 tbsp sesame oil
2 tbsp rice vinegar or white wine vinegar

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

Stir-Fried Chicken with Watercress image

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

Ingredients

1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup low-sodium chicken stock
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 teaspoon garlic chili sauce
1 tablespoon plus 2 teaspoons soy sauce
2 tablespoons vegetable oil, such as safflower
1 leek, halved lengthwise, well-washed and thinly sliced crosswise
1/2 medium jicama (about 6 ounces), peeled, thinly sliced, and cut into matchsticks
1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
2 tablespoons minced peeled ginger
3 garlic cloves, minced
3 bunches watercress (about 21 ounces), thick stems trimmed, coarsely chopped