Broccoli lemon chicken with cashews

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

  • Takes 15-25 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 372
  • fat 13g
  • saturates 2g
  • carbs 15g
  • sugars 6g
  • fibre 3g
  • protein 48g
  • salt 0.69g

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

Method

  1. Heat the oil in a large frying panor wok. Add the chicken and fry for3-4 minutes until golden. Removefrom the pan and add the garlic andbroccoli. Stir fry for a minute or sothen cover and cook for 2 minutesmore, until almost tender.

  2. Mix the stock, cornflour andhoney or sugar well, then pour intothe pan and stir until thickened. Tipthe chicken back into the pan andlet it heat through, then add thelemon zest and juice, and cashewnuts. Stir, then serve straight awaywith basmati rice or noodles.

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