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