Stir-Fried Chicken & Watercress
If you're not a big fan of watercress's peppery taste, you can make this stir-fry with finely shredded napa cabbage instead. You can also substitute regular button mushrooms for the shiitakes.
Other protein options: You could use pork tenderloin or thin strips of flank steak.
2 teaspoons olive oil
2 red bell peppers, cut into thin strips
1/2 pound fresh shiitake mushrooms, stems discarded and caps cut into thin strips
3/4 pound skinless, boneless chicken breasts, cut into strips for stir-fry
3 cloves garlic, minced
1/2 cup thinly sliced scallions (about 8)
3 cups watercress, thick stems trimmed, coarsely chopped
1 teaspoon sesame oil
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1 In a large nonstick skillet, heat the olive oil over medium heat. Add the bell peppers and mushrooms, and cook, stirring frequently, until the vegetables begin to soften, about 2 minutes.
2 Add the chicken and cook, stirring frequently, until the chicken is lightly browned and almost cooked through, about 5 minutes.
3 Stir in the garlic and scallions, and cook, stirring frequently, until fragrant, about 1 minute.
4 Add the watercress, sesame oil, hot sauce, and salt, and stir to coat thoroughly. Cover and cook until the chicken is cooked through and the watercress has wilted, about 2 minutes.
Per serving: 2P, 2-1/2V
Makes 4 servings.
Per serving: 172 calories, 4.7g total fat (0.8g saturated), 49mg cholesterol, 1.1g dietary fiber, 9g carbohydrate, 23g protein, 388mg sodium.