Broccoli lemon chicken with cashews

Latest comments and suggestions

Results 41-60

• erinsdaddy

  07 November 2011

  erinsdaddy rated and commented on this recipe

  

  Really tasty stir fry,will be on the list to cook again.

  Flag as inappropriate

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

  Your name: Reason:
• Abip1907

  16 November 2011

  Abip1907 commented on this recipe

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

  Flag as inappropriate

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

  Your name: Reason:
• Abip1907

  16 November 2011

  Abip1907 commented on this recipe

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

  Flag as inappropriate

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

  Your name: Reason:
• Lucy

  05 December 2011

  Lucy rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• AliceF

  31 January 2012

  AliceF rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• jb5370

  31 January 2012

  jb5370 rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• Lexi

  17 February 2012

  Lexi rated and commented on this recipe

  

  Too much lemon. None would have been plenty. Not tasty.

  Flag as inappropriate

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

  Your name: Reason:
• kj2202

  02 April 2012

  kj2202 rated and commented on this recipe

  

  full of flavour and filling! Just ate it on its own

  Flag as inappropriate

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

  Your name: Reason:
• MadeleineOstlie

  10 April 2012

  MadeleineOstlie rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• Warvik

  01 May 2012

  Warvik rated this recipe

  Flag as inappropriate

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

  Your name: Reason:
• lau

  01 May 2012

  lau rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• Johnstonel

  08 June 2012

  Johnstonel rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• HappyLamb

  02 July 2012

  HappyLamb commented on this recipe

  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!

  Flag as inappropriate

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

  Your name: Reason:
• Vicki

  07 August 2012

  Vicki rated and commented on this recipe

  

  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?

  Flag as inappropriate

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

  Your name: Reason:
• Spooky

  01 October 2012

  Spooky rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• EmmaDob24

  14 January 2013

  EmmaDob24 rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• rozpoz

  18 January 2013

  rozpoz rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• Shiany

  26 January 2013

  Shiany rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• Heidibxl

  06 February 2013

  Heidibxl rated and commented on this recipe

  

  Yummy and healthy supper!

  Flag as inappropriate

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

  Your name: Reason:
• SheCooks

  02 March 2013

  SheCooks rated and commented on this recipe

  

  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.

  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

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt 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

Takes 15-25 minutes

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, sugar 6g, salt 0.69 g

Advertisement

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.