Sticky lemon chicken with broccoli and cashew nuts

I have been feeling rather uninspired when it comes to cooking recently, which is why things have been a bit quiet around here lately. I’ve not really cooked anything new or exciting; in fact most days it’s been too hot and/or muggy to want to cook anything at all. Oh we’re also in the process of buying a house, which seems to be a complete time sap! But when your big brother calls you from New York and tells you to make more blog posts, you know you’ve left it a while.

I decided to end my boring rut of meals and headed straight fallback source of new ideas: the BBC Good Food website. I was browsing on a Friday afternoon for something delicious to make for dinner and stumbled upon this recipe. The reviews were good and it was just the kind of thing I was after, so I went and bought some chicken after work and gave it a go. It was completely perfect; sticky, flavoursome, light, quick and healthy. I tweaked the recipe a little, but I will definitely be making this again and again!

Sticky lemon chicken with broccoli and cashew nuts

Serves 2

1 tbsp groundnut oil or sunflower oil

2 chicken breast fillets

2 garlic cloves , sliced

8-10 stems tender-stem broccoli, halved if very long

100ml chicken stock (I just used liquid stock from concentrate)

1 heaped tsp cornflour

Pinch dried chilli flakes

3 tbsp clear honey

Zest and juice of half a lemon

A large handful of roasted cashews

Rice, to serve

Method

First, make sure you’ve got everything prepared. Slice the chicken breasts into fairly chunky strips, chop the garlic and cut the broccoli in half if the stems are very long. Put the kettle on to make the stock.

Heat a small, dry pan and toast the cashews until golden. If you’re making rice then you can put this on to boil at this point. Steam the broccoli over the cooking rice for around 5 minutes until just tender. (The original recipe said to stir fry the broccoli with the chicken and cover the pan to steam, but I don’t like my veg TOO crunchy so I steamed it before adding it to the wok).

Meanwhile, put a wok or frying pan to heat. Add the oil once the pan is hot. Fry the chicken for around 5 minutes until it’s turning golden. Once the chicken is almost cooked, add the garlic and chilli and continue to stir fry.

Whilst the chicken is frying, combine the chicken stock, 2 tablespoons of the honey and cornflour together to make a thick sauce, then pour over the chicken and leave to bubble for 5 minutes or so. When it’s reduced by about half (after about 3 minutes), add the broccoli and cashews and continue to simmer for a further few minutes. Before serving, add the last tablespoon of honey (this just makes it super-sticky!) and the lemon juice and zest and stir through.

Serve with the rice and enjoy!

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