Make your own easy stir-fry sauce at home with storecupboard ingredients and combine with chicken, veg and cashews for a filling dinner.
INGREDIENT :
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
RECIPE DIRECTION :
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.
