Watercress & chicken stir-fry

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


  • 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


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.


  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.

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