- Broccoli & Lemon Chicken With Noodles.jpg (40.55 KiB) Viewed 683 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 2
If served as two portions, provides 609 cals, 29g fat (of which 4g saturates), 12g sugar and 1.8g salt per portion.
Ingredients
- 10g (¼oz) cashew nuts
- 1 heaped tsp of cornflour
- 200ml (7fl oz) chicken stock
- 1 tbsp clear honey
- 1½ tbsp sunflower oil
- 325g (11½oz) pack of mini chicken goujon breasts (not breadcrumbed)
- 200g (7oz) of broccoli tenderstems, halved
- 1 clove of garlic, crushed and diced
- 1 lemon, juiced and zested
- 50g (2oz) noodles, cooked as per the instructions (cover to keep warm)
Method
1. Add the cashews to a cold saute pan, and dry roast over a medium heat by constantly moving them about with a wooden spoon. When turning golden remove from pan and set aside.
2. In a small bowl, add cornflour, stock and honey and mix.
3. Place the wok or large frying pan on a high heat and heat for 30 seconds, when warm add ½ the oil. Leave for a few seconds to heat.
4. Add chicken to the pan and cover in oil, cook chicken for 3 - 4 minutes then remove from the pan to a plate and cover.
5. Reduce heat to a medium heat, add remaining oil, add the broccoli and garlic, mix for about 30 seconds and then cover and cook for a further 2 minutes. Pour the cornflour mixture into the broccoli pan and stir until thick.
6. Return the chicken to the pan and heat, add the lemon juice and zest and half of the cashews. Add in the noodles and sprinkle with the remaining cashews.
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