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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srussb's picture
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After reading other comments, I halved the amount of lemon used and also reduced the amount of liquid. Sauce was a good consistency, but still found the lemon to be quite strong despite being a fan of it. Nice receipe but wouldn't make again.

lizzyfinn1985's picture

Loved this recipe for years. Halve the stock and make sure to taste for salt and pepper before serving. Agree that a whole pack of chicken is too much, and I cut the ends off the tenderstem and add extra cashews, which I toast before serving. A firm favourite with my rather sickly family - the blandness is actually quite good if you suffer from regular nausea and it is great for the immune system with all the vitamin c and iron in it :)

emmas29's picture
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Delicious! I used half the amount of chicken as it seemed a lot for 2 people and bulked up the vegetables with some mini corn and mange tout peas. After reading the comments I made the sauce in a separate pan and only used half the amount of stock. I also added a pinch of chilli flakes to the sauce and used a mixture of honey roast and normal roast cashews.....served with basmati rice. A definite success!!!

satsumayum's picture

I thought this was awful. The lemon was over powering and everything else tasted boring. Wouldn't recommend.

Poodle Doodle's picture
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Thank you, this was superb! I came home from work and it was nice and simple and tasted delicious. I wouldn't change a thing!

BeccaJThomas's picture

I liked this; like other reviewers I added a chopped chilli, which I think it needed. My other diversion from the recipe was coating the chicken in a mix of beaten egg and flour before cooking

zoe7284's picture

Nice, if a little bland.

MrsH1978's picture

I found this quite bland but my husband really enjoyed it. I'm usually a very tidy cook but I seemed to end up with stuff everywhere while making this! I don't think I'd make it again.

beckys86's picture

Tasty and easy but too lemony for us, will make again but with half the amount of lemon juice

katsuya's picture
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Very tasty. Took a bit longer to cook than suggested and I think I could have done with a bit more cornflour as the sauce was a bit watery. Will make again.

gabriellebourke's picture
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Super easy and really tasty. Used ordinary flour to thicken the sauce, worked out fine, I didn't have the problems with the amount of stock as other cooks found. Used baby corn and beans as well as brocolli to pack in more vege, and a little chilli to liven it up a bit. Will definitely make it again.

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
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Forgot to rate

lilypops21's picture
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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
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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
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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
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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

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