Watercress & chicken stir-fry

Watercress & chicken stir-fry

  • Rating: 5 out of 5.108 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal323
fat19g
saturates2g
carbs15g
sugars10g
fibre3g
protein24g
salt1.92g
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Ingredients

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

Method

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 5 out of 5.108 ratings
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