Name: Watercress & chicken stir-fry
Cook time: 10 min
Total time: 25 min
Yield: 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); 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

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Watercress & chicken stir-fry

Watercress & chicken stir-fry

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.8 out of 5.127 ratingsRate

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Make your own easy stir-fry sauce at home with storecupboard ingredients and combine with chicken, veg and cashews for a filling dinner.

Easily halved

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Refreshing lychee & lime sorbet

A star rating of 4.4 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal323
fat19g
saturates2g
carbs15g
sugars10g
fibre3g
protein24g
salt1.92g

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

Stir the watercress through right at the last moment so it only wilts slightly and keeps its crunch.

Recipe from Good Food magazine, April 2006

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A star rating of 4.8 out of 5.127 ratings

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