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Ingredients
2 tablespoonshoney
1 (1-inch) piece peeled fresh ginger, grated
1/3 cupSriracha (hot chile sauce, such as Huy Fong)
2 tablespoonscanola oil or olive oil
1 poundskinless, boneless chicken breast
Cooking spray
1/4 teaspoonkosher salt
3 ears shucked corn, broken into small pieces
3 ripe peaches, quartered and pitted (about 1 1/4 pounds)
8 ounceswatercress
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