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Watercress & chicken stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp sunflower oil
- 2 skinless and boneless chicken breasts, cut into strips
- 100g cashew nuts
- 1 red or yellow pepper, deseeded and chopped into large chunks
- 1 red onion, chopped into large chunks
- 2 x 75g bags watercress
- cooked rice, to serve (optional)
For the sauce
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 large knob of fresh 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.
