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

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

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.