Broccoli Lemon Chicken with Cashews

Servings: 2

INGREDIENTS

• 1 tbsp sunflower oil
• 340g mini chicken breast fillets 
• 2 garlic cloves, sliced
• 200g pack tender stem broccoli, stems halved 
• 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

DIRECTIONS

1. Heat the oil in a large frying pan or wok. 
2. Add the chicken and fry for 3-4 minutes until golden. 
3. Remove from the pan and add the garlic and broccoli. Stir fry for a minute or so then cover and cook for 2 more minutes, until almost tender.
4. Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. 
5. Tip the chicken back into the pan and let it heat through, then add lemon zest, lemon juice, and cashew nuts and stir.
6. Serve straight away with Jasmine rice or noodles.