Lime-Coconut Chicken

Ingredients

• 1 tablespoon canola oil 
• 3 tablespoons cilantro leaves coarsely chopped
• 1 tablespoon hot sauce 
• 1 tablespoon juice of lime fresh for serving
• 4 servings salt and pepper freshly ground
• 3 large scallions thinly sliced
• 1 pound chicken breasts boneless skinless cut into 1-inch pieces
• 1 teaspoon soya sauce 
• 1 teaspoon sugar 
• 0.8 pound watercress trimmed finely chopped
• 14 ounce coconut milk unsweetened canned

Equipment

• bowl
• frying pan

Directions

1. In a medium bowl, combine 1 tablespoon of the oil with 1 teaspoon of the hot sauce, the soy sauce and 1/2 teaspoon of the sugar.
2. Add the chicken and toss to coat. Refrigerate for 1 hour or overnight.
3. Heat a large nonstick skillet over moderately high heat.
4. Add the chicken, season with salt and pepper and cook, shaking the pan occasionally, until browned and just cooked through, 4 to 5 minutes.
5. Transfer the chicken to a plate.
6. Heat the remaining 1 teaspoon of oil in the skillet.
7. Add the scallions and watercress stems and cook until crisp-tender and lightly browned, 2 to 3 minutes.
8. Add the watercress leaves and cook, stirring, until wilted, 1 to 2 minutes.
9. Transfer the watercress to the plate with the chicken.
10. Add the coconut milk, lime juice, remaining 2 teaspoons of hot sauce and 1/2 teaspoon of sugar to the skillet. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Stir the chicken and watercress into the sauce, season with salt and pepper and warm through.
11. Add the cilantro and serve immediately.
12. Serve With: Steamed rice
13. Wine Recommendation: The lime-coconut sauce calls for a wine with a citrusy acidity of its own. Pick an Australian Riesling, such as the 1998 Grosset Polish Hill or the 1998 Pikes.