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Watercress & chicken stir-fry

By Barney Desmazery

Forget packet sauces, this will give you a real taste of the orient.

Prep:15 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 323
fat 19g
saturates 2g
carbs 15g
sugars 10g
fibre 3g
protein 24g
salt 1.92g

Ingredients

1 tbsp sunflower oil
2 skinless and boneless chicken breasts, cut into strips
100g cashews
1 red or yellow pepper, deseeded and chopped into large chunks
1 red onion, chopped into large chunks
2 x 75g bags watercress
3 tbsp hoisin sauce
2 tbsp soy sauce
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

Tip

Watercress Vs Chinese greens
Stir the watercress through right at the last moment so it only wilts slightly and keeps its crunch. Chinese greens can be hard to find and are often expensive, so watercress makes an ideal alternative, plus it actually has more flavour.

Method

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.