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Ingredients

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.

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

Goes well with

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A star rating of 4.8 out of 5.115 ratings
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