This simple recipe uses chicken strips, tenderstem broccoli, garlic, honey and lemon juice to create a mouthwateringly saucy dish - all topped off with some roasted cashews.
- 340g mini chicken breast fillets
- 200g tenderstem broccoli
- 200ml chicken stock
- 2 garlic cloves
- 1 tbsp. veg oil
- 1 tbsp. runny honey
- 1 rounded tsp. cornflour
- Juice of 1 lemon, zest of 1/2 lemon
- 50g roasted cashews
Trim the chicken fillets and halve the broccoli florets if they're particularly thick. Thinly slice the garlic cloves.
Heat the oil in a wok and add the chicken. Fry for 4-5 minutes or until browned on all sides. Take the chicken out of the pan then add the broccoli and garlic. Stir and fry for 2-3 minutes, then cover and cook for another minute or two or until the broccoli is tender.
Mix together the stock with a little of the cornflour to form a paste, then stir in the rest until smooth. Stir in the honey and then add to the pan. Bubble away until thickened, then add the chicken strips.
Stir in the lemon zest and juice along with half of the cashews. Sprinkle the rest over the top of the dish to serve.