Watercress & chicken stir-fry

• sunflower oil↗1 tbsp tbsp
• skinless and boneless chicken breasts↗2

  cut into strips

• cashew nuts↗100g g
• red or yellow pepper1

  deseeded and chopped into large chunks

• red onion↗1

  chopped into large chunks

• bags watercress↗2 x 75g
• cooked rice, to serve↗

  (optional)

• hoisin sauce3 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• large knob of fresh ginger1

  peeled and finely grated

• garlic cloves↗2

  crushed

• sesame oil↗1 tbsp tbsp
• rice vinegar↗2 tbsp tbsp

  or white wine vinegar

Step-by-step instructions

1. 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.