Serves
2 People
Cooking Time
25 minutes
Season
Summer
Spring
Ingredients
- 1 tbsp groundnut oil or sunflower oil
- 340g pack of mini chicken breast fillets (sometimes called goujons)
- 2 garlic cloves, sliced
- 1 broccoli
- 200ml chicken stock
- 1 heaped tsp cornflour
- 1 tbsp clear honey
- Half a lemon's zest and a whole lemon's juice
- Large handful of roasted cashews
Method
- Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden.
- Break the broccoli up into smaller pieces (florets)
- 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.
- Mix the stock, cornflour and honey 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 BBC Good Food
© 2026 - The Veg Round
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