Watercress & Chicken Stir Fry

Watercress & Chicken Stir Fry

2 boneless, skinless chicken breasts, sliced
2 tablespoons vegetable oil
2 cloves of garlic, minced
1 red bell pepper, sliced
1 bunch of watercress, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper, to taste

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of vegetable oil and garlic. Cook for 1 minute until fragrant.

Add the sliced red bell pepper and stir-fry for 2-3 minutes until slightly softened.

Add the chopped watercress and cook for another 2-3 minutes until wilted.

Return the cooked chicken to the skillet and mix well with the vegetables.

In a small bowl, mix together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the chicken and vegetables.

Stir-fry for another 1-2 minutes until everything is well-coated and heated through.
Season with salt and pepper to taste. Serve hot.

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    No oil and low pressure, steam cooking.


    A 9kg gas bottle will cook up to 10 meals (2 basket size).


    Use anywhere outdoors in well ventilated areas (except indoors – refer to instruction manual).

  • EASY

    Easy to use. Easy to clean. Easy to assemble.


    Functions, events or having family & friends over. Cooks for 10 to 250 depending on cooker size.

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    Safe to handle. No permits required for local fire ban restrictions.