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.
Ingredient Spotlight
-
IN THIS RECIPEChicken Thighs
-
-
IN THIS RECIPESake
-
FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
What We're Cooking Now
-
Collection17 Ideas for Sunday Grilling
-
CollectionFresh Corn Fast
-
Collection
Summer Gazpacho
-
![]()
CollectionThe Best Culinary Mashups
-
![]()
CollectionChopped Salads, Summer's Perfect Meal
-
![]()
CollectionOur 12 Best Summer Watermelon Recipes
-
![]()
CollectionA Dozen Desserts Inspired By Country Fairs
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review