Watercress & chicken stir-fry
Serves 4
Easy
Prep:
Cook:
Forget packet sauces, this will give you a real taste of the orient.
Skip to ingredients
- 1 tbsp sunflower oil
- 2 skinless and boneless chicken breastscut into strips
- 100g cashew
- 1 red or yellow pepperdeseeded and chopped into large chunks
- 1 red onionchopped into large chunks
- 2 x 75g bags watercress
For the sauce
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 large knob of fresh root gingerpeeled and finely grated
- 2 garlic clovescrushed
- 1 tbsp sesame oil
- 2 tbsp rice vinegaror white wine vinegar
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.