Broccoli lemon chicken with cashews


1 tbsp sunflower oil

340g pack of mini chicken breast fillets (sometimes called goujons)

2 garlic cloves , sliced

200g pack tender stem broccoli

200ml chicken stock

1 heaped tsp cornflour

1 tbsp clear honey

the zest of half a lemon and the juice of a whole one

1 whole EMY roasted cashew nuts available in blue pack (80g)


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 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 EMY cashew nuts. Stir, then serve straight away with basmati rice or noodles.

A superhealthy meal for two…

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