Broccoli lemon chicken with cashews

Recipe uploaded by

Sara Buenfeld

10 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
2. Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and cashew nuts. Stir, then serve straight away with basmati rice or noodles.

Per serving

372 kcalories, protein 48g, carbohydrate 15g, fat 13 g, saturated fat 2g, fibre 3g, salt 0.69 g

Latest comments and suggestions

• Aida

  14 December 2007

  Aida rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Muslingpige

  06 March 2008

  Muslingpige rated and commented on this recipe

  

  SUPER... Used some chiliflakes and Cayenne pepper for seasoning - and it gave the dish an extra kick!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rebeccam

  24 April 2008

  rebeccam rated and commented on this recipe

  

  Quite tasty, Loved the tenderstem broccoli!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• anemtima

  06 May 2008

  anemtima rated and commented on this recipe

  

  I followed the recipe exactly but it came out like a sticky goo, it was really horrible! Don't think I'll be trying it again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JULESDAVIDSON

  05 January 2009

  JULESDAVIDSON rated and commented on this recipe

  

  I recently went round to my friends house for supper - together with a few glasses of wine and good 'crack' I thoroughly enjoyed this. Simple, easy to make and light on the stomach - just what the doctor ordered after Christmas binging!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KatyCooks

  06 January 2009

  KatyCooks rated and commented on this recipe

  

  I made this earlier this evening. It was delicious! I will definitely be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• NixKitz

  13 January 2009

  NixKitz rated and commented on this recipe

  

  Very tasty - loved the inclusion of honey. We would use less stock in the future as it was a bit runny with rice (could be great with noodles) and added 2 peppers and a load of mushrooms to up the veggie count. Lovely and filling on a winters evening without guilt!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CathScott

  17 January 2009

  CathScott rated and commented on this recipe

  

  Easy to make and delicious, will make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• angibean

  26 April 2009

  angibean commented on this recipe

  Very tasty! Added a bit more cornflour than it called for and whisked it a bit to thicken it. I was looking for a tasty low fat meal and this was a nice combination of flavors.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• placebo_effect

  01 July 2009

  placebo_effect rated and commented on this recipe

  

  I used normal broccoli rather than tender stem, and cut up a whole chicken breast rather than buying "goujons", so this made the ingredients simpler. Like NixKitz, I thought the addition of the honey to the sauce made it delicious. However, the sauce was very runny and didn't seem to thicken properly; I'm not sure why. Also, I think clearer instructions could have been provided on how to mix together the stock, honey and cornflour because it should have been stipulated that the liquid must be added slowly to the cornflour to form a paste etc.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• choceclair

  28 July 2009

  choceclair commented on this recipe

  Cooked this tonight was horrible threw it in bin and ordered take-away

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pablo21

  06 October 2009

  Pablo21 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hedgehog

  07 October 2009

  hedgehog commented on this recipe

  I thought it was lovely, especially with a little chilli added as muslinpige suggested.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1399/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

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

Per serving

372 kcalories, protein 48g, carbohydrate 15g, fat 13 g, saturated fat 2g, fibre 3g, salt 0.69 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk