1 tbsp sunflower oil
2 skinless and boneless chicken breasts, cut into strips
1 red or yellow pepper, deseeded and chopped into large chunks
2 x 75g bags watercress
For the sauce
3 tbsp hoisin sauce
2 tbsp gluten free soy sauce
1 large knob of fresh root ginger, peeled and finely grated
1 tbsp garlic infused oil
1 tbsp sesame oil
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, pepper and 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.
Recipe adapted from: Good Food