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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.

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups

Source: Body+Soul, October 2009


  • 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


  1. 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.

  2. 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.

  3. 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.

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