Broccoli lemon chicken with cashews

Broccoli lemon chicken with cashews

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(104 ratings)
By
Magazine subscription – 5 issues for £5

Takes 15-25 minutes

Easy

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tbsp groundnut oil or sunflower oil
  • 340g pack of mini chicken breast fillets (sometimes called goujons)
    Chicken

    Chicken

    chik-en

    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
    Broccoli

    Broccoli

    brok-o-lee

    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

    Honey

    huh-nee

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a large handful of roasted cashews
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
wizzi_100
28th Jul, 2019
4.05
A good base of ingredients, lovely sweet lemon flavour, but a bit dry with rice - next time I'll make more sauce, marinate the chicken, and add another veg.
Minimasks's picture
Minimasks
20th Jul, 2019
4.05
Very quick. I served with egg fried rice. I think it would be better with some chilli as per other comments so will add next time I make it, mid week winner meal.
sarah_g88
12th Nov, 2018
4.05
Absolutely loved this! Didn’t add the zest as was worried about overpowering it as said on other commments and added some chilli and soy and it tasted fab. Served with egg noodles. Will be doing again but will try adding a bit of fresh ginger next time.
Misty51
13th Apr, 2017
4.05
Very nice. I added ginger and a little more garlic, and served with brown rice and a green salad. It was very filling so next time I would use half the chicken. Will make again.
horseyh
7th Jan, 2017
4.05
Tasty - added some root ginger and a sprinkle of chilli powder, worked really well with the lemon. Also added green pepper and mangetout, didn't take the chicken out left it in all the time, stock mixture turned into a nice sticky sauce. Probably would be a bit bland / lemony without the above additions.
bec4783
28th Oct, 2016
4.05
This was pretty good, but I agree with the comments about the lemon being overpowering. In future I would probably leave out the zest and add a dash of soy sauce. I also added extra veg (baby corn, mange tout and red pepper) and a chilli, which I fried alongside the garlic. I would definitely make this again, but with a few tweaks.
ClaireMG
27th Mar, 2016
5.05
Delicious! I just halved the amount of chicken, but stuck to the recipe exactly. Had it with rice noodles. Tasted lovely and fresh. I dont even like broccoli, but this was so lovely!
CKins
1st Mar, 2016
5.05
My husband and I both love this. I make it almost exactly as the recipe except I don't put any lemon zest in as we both prefer the flavour of just the juice. I serve it with cous cous and it always goes down well. I love the simplicity and feeling of contentment whilst eating something health that this recipe gives us. I make it every few weeks and never get bored of it. YUM!
mazface
19th Aug, 2015
Great recipe as a base and put together with a few extra bits, its perfect. We love the lemon flavor and often have lemon on our noodles, so this recipe was perfect but you should always add lemon to taste obviously!! We added extra veg (snow peas, red peppers and bok choy) a few spices (ginger!) and fresh chili, and we used Singapore noodles which went perfectly!! We will make again for sure. Next time with lashings of coriander.
cookinfromscratch's picture
cookinfromscratch
1st Jul, 2015
5.05
Forgot to rate - 5 stars!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
FlamingoLegs
6th Mar, 2015
5.05
I add double the stock and more stir fry veg and mix up with noodles. Also good with turkey!
Want to receive regular food and recipe web notifications from us?