Four days ago, I returned home from THE best week away skiing with the girls. As anticipated, I consumed my entire body weight (and some) in wine and cheese, which was not worth blogging about.. However, each night we took turns cooking dinner, and Weaze’s lemon chicken with cashews was absolutely deeeelish! And so, I have stolen it…

Shopping list: 350g chicken breast, 1 broccoli head, chicken stock, garlic, cornflour, clear honey, 1 lemon, roasted cashews.

 

Weaze has made this for me a couple of times before. The first time, we served it with sweet potato wedges, but it’s really yummy with quinoa. BBC Good Food also suggests serving this with basmati rice or noodles.

If you’re cooking for this for somebody, or you’ve just been paid, replace the broccoli head with some tenderstem broccoli for a fancy touch. (My sassy mother will only eat tenderstem broccoli…)

This recipe serves 2 people, but it’s super easy to double up and batch cook for the week!

 

1. Start cooking your quinoa (if this is your chosen accompaniment) with a chicken stock cube. This should take 15-20 minutes to absorb all of the liquid.

2. Chop up the chicken and add to a wok with a little oil. Fry the chicken for 3-4 minutes until it’s golden.

3. Remove from chicken from the wok and put to one side. Add the broccoli to the same pan with a couple of cloves of chopped up garlic. Stir fry the broccoli for around 3 minutes, until it’s almost tender.

4. Mix 1 heaped tablespoon of cornflour, 200ml chicken stock, and 1 tablespoon of honey.

5. Pour this mixture into the wok, and stir until it’s thickened.

6. Tip the chicken back into the pan, and then add the zest and juice of 1 lemon, along with a handful of cashew nuts.

7. Stir, and serve with the quinoa

Credit to Louise Sherfield, x