Watercress & chicken stir-fry

Watercress & chicken stir-fry

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(74 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
Forget packet sauces, this will give you a real taste of the orient.

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal323
  • fat19g
  • saturates2g
  • carbs15g
  • sugars10g
  • fibre3g
  • protein24g
  • salt1.92g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 skinless and boneless chicken breasts, cut into strips
  • 100g cashew



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 1 red or yellow pepper, deseeded and chopped into large chunks
  • 1 red onion, chopped into large chunks
  • 2 x 75g bags watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the sauce

  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 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


  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.

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Comments, questions and tips

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20th Jun, 2013
really nice i added a bit of chinese five spice and just used fish sauce as didn't have hoisin, also put a bit of sweet chilli sauce on top after serving with noodles. hubby loved it!
7th May, 2013
Made this three times now - my family is always asking me to make it again! I thought two bags of watercress would be too much but it really isn't - Delicious!
6th Apr, 2013
Yum yum! Used half spinach half pak choi- absolutely delish and so quick! Defo on my saved list!
5th Mar, 2013
Really easy! Lovely flavours, had with nodled instead of rice ad I dont think enougg sauce for rice. Will make again - cashews are expensive we used left over pinenuts (that are also expensive but at least we already had them as had to by the viniger etc)
3rd Mar, 2013
This was really nice will have again..
12th Feb, 2013
Forgot to say, added straight to wok noodles after adding sauce but before adding watercress!
12th Feb, 2013
Husband loved this, daughter enjoyed & son moaned a bit but ate it! Added another pepper & used groundnut oil as had no sunflower oil. Used 3 cubes of frozen ginger & 2 cubes of frozen chilli. Would probably just use 1 cube of chilli next time to make teen friendly! Easy, tasty & quick dinner - love it!!
24th Jan, 2013
Quick to make and tasty, particularly with the cashews.
30th Dec, 2012
quick, easy and tasty
19th Nov, 2012
I love this recipe and cook it a lot! I add courgette and yellow pepper, and toast the cashews before I add them. Delicious.


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