Watercress & chicken stir-fry

10-30 minutes 4 servings 400 kcal or less asian cashew cashews chicken mains nuts quick red onion red onions rice dish stir fry watercress white wine vinegar yellow pepper yellow peppers

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

Method

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.