Quick chicken recipe for 4 people, takes only 10 mins; recipe has sunflower oil, chicken breast, cashew, yellow pepper, red onion, watercress, hoisin sauce, soy sauce, root ginger, garlic clove, sesame oil and rice vinegar.
Watercress & chicken stir-fry
Course: Quick chicken
Servings
4
servings
Prep time
15 mins
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
Directions
- 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.
