Broccoli lemon chicken with cashews

Broccoli lemon chicken with cashews

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(113 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)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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…

  • 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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cookinfromscratch's picture
1st Jul, 2015
I love this and cook it at least once a month. Quick, no fuss, looks and tastes healthy - I usually do this with wholegrain basmati and grind in loads of black pepper to balance the lemon.
21st Jan, 2015
Bland, I won't be making it again
dave6376's picture
14th Jan, 2015
This was OK but no more. I loathe tender stem broccoli and replaced it with the ordinary stuff.
19th Dec, 2014
I loved this & didn't think it was too much lemon, I just added a bit more stock as I felt there wasn't enough of the sauce, but my partner & I loved this!
2nd Sep, 2014
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.
25th May, 2014
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 :)
1st Apr, 2014
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!!!
19th Feb, 2014
I thought this was awful. The lemon was over powering and everything else tasted boring. Wouldn't recommend.
Poodle Doodle
11th Feb, 2014
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!
25th Jan, 2014
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


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