Chicken Yakitori on Watercress

Ingredients

• 1 pound chicken breast tenders 
• 0.3 teaspoon pepper red crushed
• 1.5 tablespoons sesame oil dark
• 0.5 cup green onions sliced
• 2 tablespoons soya sauce low-sodium
• 2 tablespoons mirin 
• 0.3 cup radishes sliced
• 2 tablespoons rice wine vinegar 
• 2 teaspoons sugar 
• 4 cups watercress trimmed ( 1 bunch)

Equipment

• bowl
• frying pan

Directions

1. Combine first 6 ingredients in a large bowl. Reserve half of marinade.
2. Add chicken to marinade in bowl, turning to coat.
3. Let stand 5 minutes.
4. While chicken marinates, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Drain chicken; discard marinade.
6. Add chicken to pan; cook 4 minutes on each side or until done.
7. Remove pan from heat; add reserved marinade and onions. Toss to coat.
8. Divide watercress evenly among 4 plates. Divide chicken mixture evenly among servings; top evenly with radishes and sauce.