Stir-Fried Chicken with Pineapple and Watercress
Ingredients:
1 lb. 2 oz .or 1 1/2 lb. boneless and skinless chicken breasts, size according to plan
1 tsp. canola oil
2 pinches cayenne pepper
2 slender scallions, thinly sliced
2 Tbsp. hoisin sauce
1 medium red onion, thinly sliced
pinch Morton Lit SaltŪ
1 cup pineapple, cut into 1/2-inch cubes
1 bunch watercress leaves washed
1 tsp. sesame seeds
Preparation:
Cut chicken into 1/2 inch thick diagonal strips. Heat 1 tsp. oil in a well seasoned wok over high heat until hot but not smoking.
Add chicken and 1 pinch cayenne, stir fry until chicken is just cooked through, about 4 minutes.
Stir in scallions and hoisin sauce; transfer to serving platter.
Wipe out wok, coat with cooking spray 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 min more. Add watercress and stir-fry until greens are wilted and mixture is heated.
Top stir fried chicken with watercress mixture, sprinkle with sesame seeds and serve.
Makes: 6 servings
Serving size: 1/6th recipe
LA Exchange: 1/2 Protein, 1 Vegetable, 1 Condiment
