Watercress & chicken stir-fry

Ingredients

• 1 tbsp sunflower oil
• 2 skinless and boneless chicken breasts, cut into strips
• 100g cashew
• 1 red or yellow pepper, deseeded and chopped into large chunks
• 1 red onion, chopped into large chunks
• 2 x 75g bags watercress

For the sauce

• 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

Method

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.
   
   Source: bbcgoodfood