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Chicken stir-fry

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Ingredients/Components

sugar - 1/2 tsp
cornstarch - 1 item
salad oil - 1 item
red wine vinegar - 1 tsp
soy sauce - 2 Tbsp
catsup - 2 Tbsp
garlic clove, minced - 1 item
crushed red pepper - 1 tsp
whole chicken breasts, skinned and boned - 2 item
frozen peas, thawed - 1/4 c
green onions, cut into 1-inch pieces - 2 item
cherry tomatoes, each cut in half - 5 item
unsalted roasted cashews - 1/3 c
bunches watercress - 2 item
minced, peeled ginger root or 1/4 tsp - 1 tsp

How to make chicken stir-fry:

Cut each chicken breast in half. Cut 2 breast halves into 3/4-inch chunks. Cut remaining 2 halves crosswise in 1/8-inch thick slices.

In medium bowl, stir catsup, soy sauce, vinegar, crushed red pepper, 2 tablespoons cornstarch and 1 tablespoon water until blended. Stir in chicken chunks to coat with sauce. Set aside.

In another medium bowl, stir garlic, sherry, ginger, sugar, 1 tablespoon cornstarch and 1/4 Tbsp. salt until blended. Stir in chicken slices to coat with sauce.

In 4-quart saucepan over high heat in 1 tablespoon hot salad oil, cook watercress and salt to taste just until wilted, stirring quickly and constantly. With slotted spoon, remove watercress to center of a warm large platter. Discard any liquid remaining in saucepan.

In same saucepan over medium-high heat in 2 tablespoons hot salad oil, cook sliced chicken mixture and peas 2 minutes or until chicken is tender and loses pink color, stirring quickly and constantly. Spoon chicken mixture onto side of platter with watercress. Sprinkle mixture with cashews.

In 3-quart saucepan over high heat in 2 tablespoons hot salad oil, cook green onions 1 minute, stirring frequently. Add chicken chunk mixture. Cook 2 minutes or until chicken is tender and loses its pink color, stirring quickly and constantly. Add cherry tomatoes. Heat through. Spoon chicken chunk mixture onto platter with watercress. Serve with white rice.

Recipe categories: Main dish, One Dish meal, Chicken breast.

Rating:

2.8

Average rating: 2.8, total votes: 4

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