Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chicken, Shiitake, and Watercress Stir-Fry

Scott Phillips

Servings: 2 to 4

This stir-fry gets deep complexity from Chinese fermented chile-bean sauce, also called toban djan, which can be found in the Asian section of well-stocked supermarkets. The dish comes together in a snap and is great with rice.

Ingredients

  • 1 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • 1 Tbs. reduced-sodium soy sauce
  • 1 tsp. sake or Shaoxing
  • 2 tsp. cornstarch
  • Kosher salt
  • 2 Tbs. canola or other neutral oil
  • 1-1/2 Tbs. Chinese chile-bean sauce; more to taste
  • 2 tsp. minced fresh ginger
  • 6 oz. shiitake mushrooms, stemmed and sliced (about 2-1/2 cups)
  • 1/4 cup lower-salt chicken broth
  • 1 medium bunch watercress (6 oz.), stemmed
  • 1 Tbs. rice vinegar

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 105
      Sodium (mg): 370
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 22

Preparation

  • Put the chicken in a medium bowl and toss with 2 tsp. of the soy sauce, the sake, cornstarch, and 1/4 tsp. salt. Heat a wok or a 12-inch skillet over high heat. Add 1 Tbs. of the oil and the chicken to the pan in a single layer. Leave the chicken undisturbed for about a minute before stirring, and then cook, stirring occasionally, until browned and partially cooked, about 4 minutes. Transfer the chicken to a bowl.
  • Return the pan to high heat. Add the remaining 1 Tbs. oil, the chile-bean sauce, and ginger to the pan, and stir to combine. Add the mushrooms, and cook, stirring frequently, until tender, about 2 minutes.
  • Return the chicken and any accumulated juices to the pan. Stir in the broth and the remaining 1 tsp. soy sauce. Cook, stirring frequently, until the chicken is cooked through, about 2 minutes. Remove the pan from the heat and stir in the watercress, vinegar, and more chile-bean sauce to taste. Toss until the watercress wilts. Serve hot.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks