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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9th Apr, 2013
I'm not sure what went wrong, but but this did not go well for me and I ended up going out for food
9th Apr, 2013
I'm not sure what went wrong, but but this did not go well for me and I ended up going out for food
6th Mar, 2013
Doh, forgot to rate
6th Mar, 2013
This tasted gorgeous. I was tempted to add soy, but I'm glad I didn't as it was great without. I used normal broccoli as I find that tenderstem broccoli never lives up to it's name - more like woodystem broccoli. Try this - and don't forget the cashews, they really go well. Oh, and I added some matchsticked carrots when frying the chicken.
2nd Mar, 2013
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.
6th Feb, 2013
Yummy and healthy supper!
26th Jan, 2013
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.
18th Jan, 2013
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!
14th Jan, 2013
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.
1st Oct, 2012
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!


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