Name: Broccoli lemon chicken with cashews
Total time: 25 min
Yield: 2
Cuisine: Chinese
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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Broccoli lemon chicken with cashews

Broccoli lemon chicken with cashews

Sara Buenfeld

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Serves 2

Easy

Total time: 25 mins

Takes 15-25 minutes

A star rating of 4 out of 5.154 ratingsRate

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A superhealthy meal for two - full of vitamin C. You could use ordinary broccoli instead of tender stem

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal372
fat13g
saturates2g
carbs15g
sugars6g
fibre3g
protein48g
salt0.69g

low

Method

step 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.
step 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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A star rating of 4 out of 5.154 ratings

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