Broccoli lemon chicken with cashews

Broccoli lemon chicken with cashews

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(66 ratings)

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Cooking time

Takes 15-25 minutes

Skill level

Easy

Servings

Serves 2

A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
372
protein
48g
carbs
15g
fat
13g
saturates
2g
fibre
3g
sugar
6g
salt
0.69g

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

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Method

  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.

Recipe from Good Food magazine, February 2003

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Comments

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mandymoo202's picture

I'm not sure what went wrong, but but this did not go well for me and I ended up going out for food

mandymoo202's picture

I'm not sure what went wrong, but but this did not go well for me and I ended up going out for food

plums1's picture
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Doh, forgot to rate

plums1's picture
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This tasted gorgeous. I was tempted to add soy, but I'm glad I didn't as it was great without. I used normal broccoli as I find that tenderstem broccoli never lives up to it's name - more like woodystem broccoli.

Try this - and don't forget the cashews, they really go well. Oh, and I added some matchsticked carrots when frying the chicken.

she_cooks's picture
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Nice, light meal perfect for a healthy mid-week supper. I wouldn't use it for guests or for something special. Very easy, but sauce did not thicken, even with the addition of an extra tsp of cornflour. I served with rice, but due to the thin sauce perhaps noodles would have been a better option.

heidiwildhirt's picture
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Yummy and healthy supper!

shiany's picture
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Just made this using my new electric wok, i mixed up the veg a bit and put some peppers and green beans in as well as the brocolli. When making next time I would put more lemon zest in, but thats because i like lemon, but really nice. Will definately make this again! Will also add some salt n pepper.

rozpoz's picture
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I only used half the lemon recommended and still found it far too sweet. Had to soak it in soy sauce and chilli to make it edible. A real disappointment!

emmadob24's picture
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What a shame-recipe recommends far too much stock, which turned it into chicken stock soup and turned my lovely veggies all soggy. Flavours were ok, but far too much liquid. Should have read the reviews before I made it and left out some of the stock.

m_richardson73's picture
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A good recipe but could do with some refinement; my recommendations would be to use half the amount of stock and to prepare the sauce using the stock on the side while the meat and veg are stir fried. This can then simply be combined when ready to prevent the veg losing their bite while cooking ‘in’ the stock. Nice, quick, easy and tasty so worth trying!

vicki_mh's picture
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A quick and tasty meal - I will definitely be making this again. The sauce was a bit runny but it soaked into the rice really nicely. I wonder what it would taste like with a bit of low fat crème fraîche mixed in?

happylamb's picture

Delicious! I agree with other comments/suggestions on adding extra cornflour. I did this and it thickened well. I will be making this again - added orange peppers which was tasty!

johnstonel's picture
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Loved it!
So chuffed with myself with tonight's dinner! It was absolutely delicious - even better than a take-away.
I fried the chicken in some garlic, fresh chilli and ginger then lifted it out with a slotted spoon before frying the veg. I added mushrooms, peppers, spring onions and a splash of soy sauce to the recipe. I didn't add the rind but squeezed the juice of a full lemon.
Just the right amount of stock if you're adding exta veg.
Sure you won't be disappointed with this.

lauren499's picture
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Nice meal however, it desperately calls out for salt or soy, something to give it a kick of flavour

madeleineostlie's picture
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really needs chilli or something to spice it up - and purple sprouting broccoli makes the sauce red/purple!! cornflour not really needed either :)

kj2202's picture
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full of flavour and filling! Just ate it on its own

alivus's picture
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Too much lemon. None would have been plenty. Not tasty.

jb5370's picture

Was a wee bit disappointed with this. Had hoped it would be a bit stickier than it was. The broccoli wasn't cooked enough for my liking - didn't live up to the tenderstalk name! The lemony flavour was lovely though and I loved the cashews. A bit soy might improve it and more honey.

lucymellor's picture
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Lovely dish. Will use less lemon juice next time as my lemon was large and it slightly overpowered the chicken, but will definitely make this again!

abip1907's picture

What do you guys think about replacing the chicken with shrimp?

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