Broccoli lemon chicken with cashews

Broccoli lemon chicken with cashews

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(82 ratings)

Takes 15-25 minutes


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: per serving

  • kcal372
  • fat13g
  • saturates2g
  • carbs15g
  • sugars6g
  • fibre3g
  • protein48g
  • salt0.69g
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  • 1 tbsp groundnut oil or sunflower oil
  • 340g pack of mini chicken breast fillets (sometimes called goujons)



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 garlic cloves, sliced
  • 200g pack tender stem broccoli, stems halved if very long



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 200ml chicken stock
  • 1 heaped tsp cornflour
  • 1 tbsp clear honey or 2 tsp golden caster sugar



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • the zest of half a lemon and the juice of a whole one



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a large handful of roasted cashews



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…


  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.

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Comments (83)

kathy535's picture

This recipe contains ingredients I love but I was disappointed by the end result, it was bland and lacked depth.

lilypops21's picture

Forgot to rate

lilypops21's picture

Wow! This was so yummy, we added some chesnut mushrooms which gave it a bit more substantial... my husband is a big eater! I loved the tender stem broccoli and the sauce was amazing! Will definitely do this again!

ak2's picture

Really, REALLY good recipe. Has become a firm favourite as a perfect quick and healthy but treaty dinner. We always use chicken thighs and it's been great every time. We also toss the chopped chicken in flour before frying it and cook the brocolli for a few minutes longer than suggested. Goes well with thick (straight-to-wok) udon noodles.

jb5370's picture

This was really nice - I loved the lemon flavour. I think I more steamed everything than stirfry but it was lovely. Used ordinary broccoli and as others said, half the stock is plenty to coat everything.

last edited: 16:50, 21st Jun, 2013
sarahm5268's picture

I just made this recipe and really enjoyed it. I was worried the lemon & honey might taste medicinal and for that reason I added some chilli to heat it up a bit. It was really very tasty!

nikkijc's picture

This was delicious! The flavours worked really well together. We didn't have any cornflour so mixed a little plain flour and water together as a replacement. The sauce was quite watery but that didn't take anything away from the dish; in fact it soaked int the rice giving it a lovely flavour.We served it with basmati rice.Will make this again soon.

aoifemcternan's picture

yummy :)

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

Doh, forgot to rate

plums1's picture

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

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

Yummy and healthy supper!

shiany's picture

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

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

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

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

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!


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