Ingredients

• 1 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 1 Tbs. reduced-sodium soy sauce
• 1 tsp. sake or Shaoxing
• 2 tsp. cornstarch
• Kosher salt
• 2 Tbs. canola or other neutral oil
• 1-1/2 Tbs. Chinese chile-bean sauce; more to taste
• 2 tsp. minced fresh ginger
• 6 oz. shiitake mushrooms, stemmed and sliced (about 2-1/2 cups)
• 1/4 cup lower-salt chicken broth
• 1 medium bunch watercress (6 oz.), stemmed
• 1 Tbs. rice vinegar

Marinating the chicken chunks in corn starch, sake and soy sauce.

Browning the chicken in a skillet before removing to sauté the shiitakes.

Mushrooms cook in oil with chili-bean sauce and ginger.

After removing from heat, watercress and vinegar are stirred in.

Directions

1. Put the chicken in a medium bowl and toss with 2 tsp. of the soy sauce, the sake, cornstarch, and 1/4 tsp. salt. Heat a wok or a 12-inch skillet over high heat. Add 1 Tbs. of the oil and the chicken to the pan in a single layer.
2. Leave the chicken undisturbed for about a minute before stirring, and then cook, stirring occasionally, until browned and partially cooked, about 4 minutes. Transfer the chicken to a bowl.
3. Return the pan to high heat. Add the remaining 1 Tbs. oil, the chile-bean sauce, and ginger to the pan, and stir to combine. Add the mushrooms, and cook, stirring frequently, until tender, about 2 minutes.
4. Return the chicken and any accumulated juices to the pan. Stir in the broth and the remaining 1 tsp. soy sauce. Cook, stirring frequently, until the chicken is cooked through, about 2 minutes.
5. Remove the pan from the heat and stir in the watercress, vinegar, and more chile-bean sauce to taste. Toss until the watercress wilts. Serve hot.

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