Emma

by Emma

I used to live off stir frys when I was at university. They really are the perfect midweek meal because they are so easy to whip up. But I quickly get really bored of the same old vegetables and the same old sauces in a jar.

So when I saw this recipe in a BBC Good Food booklet I had lying around, I was eager to try it. A combination of chicken, watercress, cashews and a hoisin sauce, it was a different take on the standard stir fry but just as easy to pull together.

ingredients
  • 1 tbsp sunflower oil (I used coconut oil instead)
  • 2 skinless chicken breasts, cut into strips
  • 2 tbsp cashew nuts
  • 1 pepper, yellow or red (deseeded)
  • 1 bag of watercress

For the sauce

  • 3 tbsp hoisin sauce
  • 2 tbsp reduced-salt soy sauce
  • Large piece of ginger
  • 2 garlic cloves, crushed
  • 1 tbsp sesame oil
  • 2 tbsp rice wine or white wine vinegar

Noodles to serve

method

To make the sauce, mix all the ingredients together in a bowl until completely blended.

Heat the oil in a frying plan until very hot and throw in the chicken. Stir until it begins to brown. Add the cashew nuts and pepper.

Stir fry for about 4 – 5 minutes until the chicken is cooked and the nuts are toasted.

Pour over the sauce and simmer with a splash of water.

Remove from the heat, stir through the watercress and serve with rice or noodles.

And you will end up with something that looks a bit like this…

Yes recipe, watercress and chicken stir fry, quick and easy midweek meal, via Year of the Yes

I promise you it tastes totally delicious, and takes under 30 minutes to prepare and cook, winner!

Yes recipe, watercress and chicken stir fry, quick and easy midweek meal, via Year of the Yes

About the Author

Emma loves sunshine and flip flops, prosecco, chocolatey treats, things that sparkle, trips to the beach, reading and blogging.

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