Broccoli lemon chicken with cashews

Broccoli lemon chicken with cashews

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(65 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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angust58's picture
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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
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Also used a little less stock so it went sticky quicker. Served with noodles, quite nice.

conbet40's picture
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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
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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
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Easy to make and delicious, will make this again.

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

julesdavidson's picture
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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
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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!

rebeccam's picture
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Quite tasty, Loved the tenderstem broccoli!

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

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