Wednesday, 4 February 2015

Broccoli Lemon Chicken with cashews

I was in two minds whether to post this meal we had last night. The reviews on the Good Food website are quite mixed. Some people loving it, some people saying it's bland. Though with a bit of tweaking with the flavours I figure it's a good, healthy midweek meal. I would recommend steaming the broccoli beforehand, as it takes a while to cook when you're trying to fry it. I ended up with raw broccoli and quite tough chicken. I find more and more that supermarket chicken is pumped full of water. Rather than frying it seems to poach and as a result becomes quite rubbery. I'm starting to realise we should eat less meat and chicken and just buy occasionally from quality butchers or farm shops. 

Serves 2
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

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. 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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