Watercress & chicken stir-fry

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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1. To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

Watercress Vs Chinese greens

Stir the watercress through right at the last moment so it only wilts slightly and keeps its crunch. Chinese greens can be hard to find and are often expensive, so watercress makes an ideal alternative, plus it actually has more flavour.

Per serving

323 kcalories, protein 24g, carbohydrate 15g, fat 19 g, saturated fat 2g, fibre 3g, salt 1.92 g

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• GFRECIPES

  09 November 2007

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  09 November 2007

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• Catriona2007

  01 May 2008

  Catriona2007 commented on this recipe

  This is delicious and easy to make. I added sugar snap peas and mushrooms. Great for midweek casual dinner with friends.

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• lissag100

  17 June 2008

  lissag100 rated and commented on this recipe

  

  Yummy! I used pork instead of the chicken and added mushrooms and chilli for some heat. You can really make this dish with whatever ingredients you want - the sauce is delicious! I'll be making it again :o)

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Ingredients

• 1 tbsp sunflower oil
• 2 skinless and boneless chicken breasts , cut into strips
• 100g cashews
• 1 red or yellow pepper , deseeded and chopped into large chunks
• 1 red onion , chopped into large chunks
• 2 x 75g bags watercress

FOR THE SAUCE

• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 large knob of fresh root ginger , peeled and finely grated
• 2 garlic cloves , crushed
• 1 tbsp sesame oil
• 2 tbsp rice vinegar or white wine vinegar

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 10 mins

Ingredients

• 1 tbsp sunflower oil
• 2 skinless and boneless chicken breasts , cut into strips
• 100g cashews
• 1 red or yellow pepper , deseeded and chopped into large chunks
• 1 red onion , chopped into large chunks
• 2 x 75g bags watercress

FOR THE SAUCE

• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 large knob of fresh root ginger , peeled and finely grated
• 2 garlic cloves , crushed
• 1 tbsp sesame oil
• 2 tbsp rice vinegar or white wine vinegar

Per serving

323 kcalories, protein 24g, carbohydrate 15g, fat 19 g, saturated fat 2g, fibre 3g, salt 1.92 g

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