2 Tbsp. chicken broth
1 Tbsp. fresh ginger
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
2 tsp. packed brown sugar
1 tsp. cornstarch
1 tsp. Asian (dark) sesame oil
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 Tbsp. sesame seeds
1 Tbsp. peanut oil
6 scallions, cut into 1-inch lengths
2 garlic cloves, minced
1/4 tsp. crushed red pepper
12 asparagus spears, cut into 2-inch lengths
1 cup trimmed watercress
To prepare the marinade, in a Ziplock bag, combine the broth, ginger, soy sauce, Worcestershire sauce, brown sugar, cornstarch, and sesame oil; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard the marinade. Heat a large nonstick skillet until very hot; add the sesame seeds and stir-fry until golden, 2-3 minutes. Transfer to a small bowl. In the small skillet, heat the peanut oil. Stir-fry the scallions, garlic, and red pepper 2 minutes; add the asparagus and stir-fry until tender, 4-5 minutes. Add the chicken and watercress; stir-fry until the chicken is cooked through, 6-8 minutes. Serve, sprinkled with sesame seeds.
