Broccoli Lemon Chicken with Cashews
This nutritious dish combines mini chicken breast fillets with tender stem broccoli and roasted cashews. The sauce, made with chicken stock, lemon, and honey, is thickened with cornflour. It's a quick meal, perfect for dinner or lunch, and is served with rice or noodles. The recipe is packed with flavour and can be made with ordinary broccoli if preferred.
Ingredients
- 1 tbsp groundnut oil or sunflower oil
- 340g pack of mini chicken breast fillets (sometimes called goujons)
- 2 garlic cloves sliced
- 200g pack tender stem broccoli stems halved if very long
- 200ml chicken stock
- 1 heaped tsp cornflour
- 1 tbsp clear honey or 2 tsp golden caster sugar
- the zest of half a lemon and the juice of a whole one
- a large handful of roasted cashews
Method
- Warm the oil in a large frying pan or wok. Cook the chicken for 3-4 minutes until it turns golden. Take the chicken out, then put the garlic and broccoli in the pan. Stir fry for a minute, cover, and cook for 2 minutes more until nearly tender.
- Combine the stock, cornflour, and honey or sugar thoroughly. Pour this mixture into the pan and stir until it thickens. Return the chicken to the pan to warm through. Finally, stir in the lemon zest, lemon juice, and cashew nuts. Serve immediately with basmati rice or noodles.
Nutrition (per serving)
Calories372 kcal
Fat13 g
Saturates2 g
Carbs15 g
Sugars6 g
Fibre3 g
Protein48 g
Sodium276 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinechinese
