Broccoli lemon chicken with cashews

Broccoli lemon chicken with cashews

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(80 ratings)

Takes 15-25 minutes

Easy

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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Ingredients

  • 1 tbsp groundnut oil or sunflower oil
  • 340g pack of mini chicken breast fillets (sometimes called goujons)
    Chicken

    Chicken

    chik-en

    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
    Broccoli

    Broccoli

    brok-o-lee

    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

    Honey

    huh-nee

    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
    Lemon

    Lemon

    le-mon

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

  • a large handful of roasted cashews
    Cashew

    Cashew

    ka-shoo

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

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.

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Comments (82)

harriesh's picture

A Lovely supper, I added mange tout for added crunch. Frozen broccolli worked well. Go easy on the lemon juice if you have ulcers...!

andlp1's picture
4

Lovely, quick and easy. Used normal broccoli and toasted cashews in the pan as they weren't roasted - softened them a bit which was nice. I thought the sauce was perfect and great with brown rice, will definitely make again.

sammendez1's picture
4

I'm surprised at all the negative comments for this one - it's a favourite in our house.
It's a the perfect dish to cook if you fancy a takeaway but are watching the calories.
I've made it with both noodles and rice in the past, noodles are best suited i think.
Also use normal broccoli just because of the price difference.
Really recommend this one.

tanharcus29's picture
4

Fantastic recipe, really easy to make and very tasty - I will make this again soon. It was nice to have something light and fresh after all the heavy Christmas food.

vonnie's picture
5

Made this last night and was very impressed with the flavours and the different textures, and the speed and ease of preparing.
A really delicious meal that I'll deff be making again.

laurahartley's picture
5

Made this for myself and my boyfriend - both really loved it - didn't expect it to taste as great as it did. Try this dish.

cocovanilla's picture
4

I used regular broccoli and regular chicken breast and it turned out fine! I liked the dish a lot, it was tasty and the consistency was just right. Served with egg noodles.

angust58's picture
3

Sorry I meant to give this four stars.

angust58's picture
3

Due to low supplies at the local shop, I left out the lemon & used normal broccoli. Added a couple of chopped bird eye chillies with the broccoli & garlic, whole thing was tasty and very filling. Simple to make, low fat and a nice mix of protein & carbs. Will definitely make again.

garybath's picture
3

Also used a little less stock so it went sticky quicker. Served with noodles, quite nice.

conbet40's picture
5

This is lovely, we have it quite often. I also add asparagus!!

bushbabie's picture

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

choceclair's picture

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

placebo_effect's picture
3

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.

angibean's picture

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.

cathscott's picture
5

Easy to make and delicious, will make this again.

nixkitz's picture
4

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!

katycooks's picture
4

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

julesdavidson's picture
4

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!

anemtima's picture
2

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!

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