Stir-Fried Chicken with Shiitakes, Watercress & Carrots
For a delightful change of pace, serve this tasty stir-fry with Asian cellophane noodles.
  • 1 pound skinless, boneless chicken breasts, cut crosswise into 1/2-inch-wide slices
  • 2 tablespoons dry sherry
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 4 teaspoons olive oil
  • 2 large carrots, cut on the diagonal into long, thin slices
  • 8 ounces fresh shiitake or large white mushrooms, sliced
  • 6 cups watercress, tough stems removed
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth, canned or homemade
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sugar

1. Toss chicken with 1 tablespoon of sherry, 2 teaspoons of soy sauce and 2 teaspoons of ginger.

2. In large nonstick skillet, heat 2 teaspoons of oil over high heat. Add chicken and stir-fry until it turns white, 3 to 4 minutes. Transfer chicken to a bowl.

3. Add remaining 2 teaspoons oil to pan and heat. Add carrots and stir-fry until slightly softened, about 1 minute. Add shiitake mushrooms and stir-fry until tender, about 2 minutes. Stir in chicken (and any juices that have collected in bowl) and watercress and remove pan from heat.

4. In small bowl, blend the cornstarch with diluted chicken broth, oyster sauce, sugar, remaining 1 tablespoon sherry, 1 teaspoon soy sauce and 1 teaspoon ginger. Pour over chicken mixture and toss to coat well.

5. Return pan to high heat and stir-fry until juices are thickened and watercress is wilted, 2 to 3 minutes.

Nutritional Information
Per serving: 239 calories, 6.4g total fat, 1g saturated fat, 3.6g monounsaturated fat, 0.8g polyunsaturated fat, 3.8g dietary fiber, 30g protein, 13g carbohydrate, 66mg cholesterol, 573mg sodium.
Good source of: beta-carotene, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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