Broccoli lemon chicken with cashews
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Broccoli lemon chicken with cashews

By Sara Buenfeld

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 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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