I first tasted this recipe at my friend June’s house some years ago, she only used broccoli in it.  In the interim I have tried many variations and this is now how I serve it.

Quick Lemon Chicken with Broccoli, Carrots & Spring Onions
Serves 2

1 tablespoon sunflower oil.
340g chicken breast cut in strips 2 garlic cloves crushed.
100g broccoli florets.
100g carrots cut in batons.
100g chopped spring onions.
1 heaped teaspoon cornflour/starch.
1 tablespoon clear honey or 2 teaspoons golden caster sugar.
grated zest of half lemon plus juice of 1 lemon.
A quick splash from the open bottle of wine (optional).
large handful of roasted cashew nuts.

Heat the oil in a large frying pan or wok. Add chicken and fry 3-4 minutes until golden, do not burn. Remove from the pan and add the garlic, broccoli, carrots and spring onions. Stir fry for a minute or so, then cover and cook 2 minutes more until almost tender Mix the cornflour, honey or sugar with the stock and booze if using, then pour into pan and stir to thicken. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice and the cashew nuts. Stir and serve straight away with rice or new baby potatoes.

** On one frazzled day I rushed in to make this for a late dinner.  I prepared the rice to cook, prepped the veg,  and put the wok on to heat before returning to the fridge for the chicken.

Major disaster, no chicken!

I had forgotten I eat it the night before.  What did I do?  I went back to my veg box of course.  I added some sliced French beans, mushrooms, frozen peas, canned sweetcorn and red kidney beans.  It made a lovely colourful veggie alternative.

UPDATE: Rhyleysgranny has a a very nice variation of this recipe on her blog, I urge you to take a look