"Tangy watercress balances sweet coconut milk in this quick skillet dish...."
INGREDIENTS
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1 tablespoon plus 1 teaspoon canola oil
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1 tablespoon hot sauce
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1 teaspoon soy sauce
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1 teaspoon sugar
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1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
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Salt and freshly ground pepper
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3 large scallions, thinly sliced
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3/4 pound watercress, stems trimmed, finely chopped and reserved
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One 14-ounce can unsweetened coconut milk
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1 tablespoon fresh lime juice, plus lime wedges for serving
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3 tablespoons coarsely chopped cilantro