Stir-Fried Chicken with Pineapple and Watercress
Serve this dish with steamed brown rice.
Ingredients3 skinless, boneless chicken breast halves (1 ½ pounds)
2 tablespoons canola oil
2 pinches ground cayenne pepper
2 slender scallions, thinly sliced
2 tablespoons hoisin sauce
1 medium red onion, thinly sliced
1 cup pineapple, cut in ½-inch cubes
1 bunch watercress, tough stems discarded, tender stems washed and dried
1 teaspoon sesame seeds
Nutrition FactsPer serving: 204 calories, 6 g fat (1 g saturated), 9 g carbohydrates, 27 g protein, 1 g fiber, 283 g sodium (12% Daily Value).
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- Trim chicken and cut into ½-inch-thick diagonal strips. Heat 1 tablespoon oil in wellseasoned wok over high heat (or use nonstick skillet over medium-high heat) until hot but not smoking. Add chicken and 1 pinch cayenne, and stirfry until chicken is just cooked through, about 4 minutes. Stir in scallions and hoisin sauce; transfer to serving platter and keep warm.
- Wipe out wok, add remaining 1 tablespoon oil, and heat until hot but not smoking. Add onion, salt, and the remaining cayenne. Stir-fry until onion is softened, about 2 minutes. Add pineapple and stir-fry 1 minute more. Add watercress and stir-fry until greens are wilted and mixture is heated through. Remove from heat.
- Top stir-fried chicken with watercress mixture, sprinkle with sesame seeds, and serve immediately.