Lime-Coconut Chicken

Lime-Coconut Chicken
1 tablespoon in addition to 1 teaspoon canola oil
1 tablespoon hot sauce
1 teaspoon soy sauce

1 teaspoon sugar

1 pound skinless, boneless chicken bosoms, cut into 1-inch pieces

Salt and naturally ground pepper

3 vast scallions, daintily cut

3/4 pound watercress, stems trimmed, finely slashed and saved

One 14-ounce can unsweetened coconut milk

1 tablespoon crisp lime juice, in addition to lime wedges for serving

3 tablespoons coarsely slashed cilantro

Technique

In a medium vessel, consolidate 1 tablespoon of the oil with 1 teaspoon of the hot sauce, the soy sauce and 1/2 teaspoon of the sugar. Add the chicken and throw to layer. Refrigerate for 1 hour or overnight.

Heat a substantial nonstick skillet over respectably high hotness. Include the chicken, season with salt and pepper and cook, shaking the container at times, until sautéed and recently cooked through, 4 to 5 minutes. Exchange the chicken to a plate.

Heat the staying 1 teaspoon of oil in the skillet. Include the scallions and watercress stems and cook until fresh delicate and softly seared, 2 to 3 minutes. Include the watercress leaves and cook, blending, until withered, 1 to 2 minutes. Exchange the watercress to the plate with the chicken.

Include the coconut milk, lime juice, staying 2 teaspoons of hot sauce and 1/2 teaspoon of sugar to the skillet. Bring to a stew and cook until lessened by one-third, around 5 minutes. Blend the chicken and watercress into the sauce, season with salt and pepper and warm through. Include the cilantro and serve instantly.

Present With Steamed rice