4 skinless chicken breasts, cut into strips
2 garlic cloves, crushed
1 tsp grated ginger
400gm broccoli florets
400ml chicken stock
1 Tblsp corn flour
2 Tblsp clear honey
2 Tblsp lemon juice
Grated rind form 1 lemon
50gms roasted cashew nuts
Method
Spray a large frying pan or wok with non-stick cooking spray.
Dry fry the chicken strips until they are ‘sealed’ and beginning to brown.
Add the garlic and broccoli and a little of the stock.
Allow to cook, covered, for about 5 minutes.
Mix the corn flour, honey, lemon juice and rind into the remaining stock;
then add this to the pan, stirring all the time, so that the sauce thickens.
Serve with rice or noodles, and soy sauce if desired.
