- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 323
- Carbohydrate Content: 15g
- Fat Content: 19g
- Fiber Content: 3g
- Protein Content: 24g
- Saturated Fat Content: 2g
- Sodium Content: 1.92g
- Sugar Content: 10g
Watercress & chicken stir-fry Recipe
Watercress & chicken stir-fry is a Quick chicken recipe for 4 people, takes only 10 mins; recipe has sunflower oil, chicken breast and cashew.
Ingredients
- Cashew - 100g cashew
- Garlic Clove - 2 garlic cloves, crushed
- Chicken Breast - 2 skinless and boneless chicken breasts, cut into strips
- Red Onion - 1 red onion, chopped into large chunks
- Soy Sauce - 2 tbsp soy sauce
- Sesame Oil - 1 tbsp sesame oil
- Hoisin Sauce - 3 tbsp hoisin sauce
- Watercress - 2 x 75g bags watercress
- Sunflower Oil - 1 tbsp sunflower oil
- Root Ginger - 1 large knob of fresh root ginger, peeled and finely grated
- Yellow Pepper - 1 red or yellow pepper, deseeded and chopped into large chunks
- Rice Vinegar - 2 tbsp rice vinegar or white wine vinegar
Instructions
- 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.
