• Ingredients:
  • 2 boneless skinless chicken breasts, cut into small cubes
  • 3 tablespoons hoisin sauce, divided
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons peanut oil
  • 1 small onion, sliced into thin wedges
  • 3 cloves of garlic, minced
  • 1 inch fresh ginger, grated
  • 8oz package of sliced FunGuy white button mushrooms
  • ¼ cup chicken broth
  • 1 large bunch of watercress, thoroughly washed and stems trimmed

A healthy stir-fry doesn’t need a little bit of every vegetable in the garden to make it healthy and delicious. With a little FunGuy help such a stir-fry is easy to recreate! 

This particular recipe only has three main ingredients; chicken, watercress, and FunGuy mushrooms. It does, however, gain a lot of flavor help with a glossy sweet, sour, and savory sauce that coats each bite of chicken, mushroom, and watercress. 

If that’s not enough of an incentive, then the fact that it takes only half an hour should be just the little push needed to give it a go!

DIRECTIONS:

  1. Put the chicken into a bowl along with half of the hoisin sauce, sesame oil, oyster sauce and rice vinegar and stir well. Sprinkle the cornstarch over the chicken and toss to evenly distribute it over the chicken. Cover and set aside. 
  2. Heat the peanut oil in a wok over high heat. Add in the onion, garlic, and ginger sauteing it until the garlic has become golden brown; about 2 minutes. Add the FunGuy mushrooms to the hot oil and cook 2 minutes. Add the chicken to the wok, reserving any of the marinading liquid, and let the chicken cook about 4 minutes, or until lightly browned about half way cooked. 
  3. Pour the chicken broth into the wok and cook the chicken the rest of the way, stirring occasionally until the meat is cooked through; approximately 4-5 minutes longer. 
  4. Once the chicken is cooked, stir the watercress in with the chicken and mushrooms. Let them cook 2-3 minutes, or until the leaves have slightly wilted. Pour the reserved chicken marinade and any left over cornstarch into the wok, stirring well to combine. Cook 2-3 minutes, or until it just starts to thicken. Turn off the heat and cover, letting it sit 5 minutes to let the sauce thicken and the watercress to finish heating through. 
  5. Serve immediately over rice, with noodles, or on it’s own! 

Have a Fun meal!