Fried chicken with jicama and watercress salad

Description

The recipe won't take much time. Mix the chicken with 1 tablespoon of cornstarch. In a small bowl, whisk together broth, vinegar, sugar, chili sauce, soy sauce, and the remaining cornstarch. Set aside. In a large skillet, heat oil over medium heat. Cook chicken until golden brown, 8 to 10 minutes. Set aside. Add leek, jicama, bell pepper, ginger, and garlic to the skillet. Cook, stirring frequently, for about 3 minutes. Return chicken to the skillet. Add watercress and stir-fry for about 2 minutes. Stir the soy sauce mixture and add it to the skillet. Bring to a boil and cook, stirring constantly, until the sauce thickens, about 1 minute. Serve immediately, while hot.

Instructions