Broccoli lemon chicken with cashews

Broccoli lemon chicken with cashews

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(91 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, questions and tips

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7th Sep, 2013
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.
22nd Aug, 2013
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.
16th Aug, 2013
This recipe contains ingredients I love but I was disappointed by the end result, it was bland and lacked depth.
14th Aug, 2013
Forgot to rate
14th Aug, 2013
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!
5th Jul, 2013
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.
20th Jun, 2013
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.
21st May, 2013
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!
16th May, 2013
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.
16th Apr, 2013
yummy :)


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