Watercress & chicken stir-fry

Watercress & chicken stir-fry

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(106 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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9th Mar, 2020
I made this for the first time and it was amazing. My 15 year old Son actually said thanks Mum, that was lovely...
21st Jan, 2019
My family loved this recipe. I added bean sprouts. Will definitely make it again.
5th Oct, 2018
Quick, easy and very tasty
20th Sep, 2018
This is really simple to make and very tasty. I often substitute the vegetable ingredients and make a little extra sauce.
30th Mar, 2018
I hadn't made this for years. Forget how nice the dish is. For 2 people I used 1 tsp rapeseed oil, 2 peppers, 250 gr mixed mushroom, 1 onion, 180gr chicken, 1 bag watercress and 50 gr cashew and the amount of sauce indicated for 4. Served with 50 gr rice each. I have also made this dish before with tofu, but then I always first press tofu to get rid of all the moisture and then marinate it in a portion of the sauce.
19th Jan, 2017
Very yummy! Made it for the first time today and will definitely make it again. Next time I will add some fresh chillies as we like food with a bit of a kick. And maybe a bit more sauce to mix nicely with the rice.
16th Nov, 2016
The sauce a great one, its now my 'go to' sauce for stir fry. I've used it with beef and veggies as well as the chicken. Its really good!
25th Aug, 2016
Made this for a family of three, and it was so good! Will definetly be trying it again. I doubled up on the sauce, as we tend to like having a bit more with stir fry, but it still turned out great! Added some rice, and a side salad.
9th Jul, 2016
So gooood!
8th Apr, 2016
So delicious! Tasted so much better than packet sauces. Making again tonight.


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