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Chicken & Cashews with Broccoli


Chicken & Cashews with Broccoli

A lighter, healthier version of the Chinese takeaway treat.

{serves 4}


2 tbsp peanut oil

1 tsp sesame oil

500g chicken breast fillets, sliced thinly

1 clove garlic, crushed

1 small leek, sliced thinly

1 red onion, sliced thinly

1 medium carrot, sliced thinly

250g broccoli, chopped coarsely

1 tsp cornflour

125ml chicken stock

2 tbsp teriyaki sauce


75g unsalted roasted cashews

fresh coriander

toasted sesame seeds

250g black gluten-free noodles

Preparation time – 30 mins, cooking time – 30 mins

Season the thinly sliced chicken pieces with salt & pepper.

Heat half of the peanut oil, with the sesame oil in a wok or a large frying pan. Stir fry the chicken in batches, depending on the size of your pan, until browned, for around 2-3 minutes, with a splash of teriyaki sauce. Now set aside.

Heat the remaining peanut oil in the wok, stir fry the red onion, garlic, leek, carrot and broccoli until leek is soft. Add the carrot and broccoli and cook for 5 minutes.

Pour boiling water into your measuring jug with half a chicken stock cube, then mix in your corn flour.

Return the chicken to the wok with the chicken stock and teriyaki sauce. Stir and check for taste, seasoning if necessary.

Stir fry for about 8 minutes, then sprinkle with the roasted cashew nuts, toasted sesame seeds and fresh coriander.

Serve with your choice of brown rice or gluten-free noodles.


Check that you have all the ingredients you need ahead of time. Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying and be sure to cut all the ingredients the same size. Pre-heat the wok on medium-high to high heat for at least a minute before adding oil.

For more of Lisa’s delicious recipes check out My Relationship With Food.