Stir-Fried Chicken With Watercress

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1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces

1 tablespoon plus 2 teaspoons cornstarch

2/3 cup low-sodium chicken stock

1 tablespoon rice vinegar

1 tablespoon brown sugar

1/2 teaspoon garlic chili sauce

1 tablespoon plus 2 teaspoons soy sauce

2 tablespoons vegetable oil, such as safflower

1 leek, halved lengthwise, well-washed and thinly sliced crosswise

1/2 medium jicama (about 6 ounces), peeled, thinly sliced, and cut into matchsticks

1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips

2 tablespoons minced peeled ginger

3 garlic cloves, minced

3 bunches watercress (about 21 ounces), thick stems trimmed, coarsely chopped

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