Lime-Coconut Chicken

Directions

1. 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. 2
   Add the chicken and toss to coat.
3. 3
   Refrigerate for 1 hour or overnight.
4. 4
   Heat a large nonstick skillet over moderately high heat.
5. 5
   Add the chicken, season with salt and pepper and cook, shaking the pan occasionally, until browned and just cooked through, 4 to 5 minutes.
6. 6
   Transfer the chicken to a plate.
7. 7
   Heat the remaining 1 teaspoon of oil in the skillet.
8. 8
   Add the scallions and watercress stems and cook until crisp-tender and lightly browned, 2 to 3 minutes.
9. 9
   Add the watercress leaves and cook, stirring, until wilted, 1 to 2 minutes.
10. 10
    Transfer the watercress to the plate with the chicken.
11. 11
    Add the coconut milk, lime juice, remaining 2 teaspoons of hot sauce and 1/2 teaspoon of sugar to the skillet.
12. 12
    Bring to a simmer and cook until reduced by one-third, about 5 minutes.
13. 13
    Stir the chicken and watercress into the sauce, season with salt and pepper and warm through.
14. 14
    Add the cilantro and serve immediately.