This is very much inspired by Nigel Slater’s recipe in the Observer magazine. I’ve made some little tweaks, but do feel free to use the original recipe.


  • 2 skinless chicken breasts
  • olive oil
  • 3 tbsp five-spice powder
  • 2 cloves of garlic
  • 50g cashew nuts
  • 250ml chicken stock
  • 200g broccoli
  • 2 spring onions

Cut the chicken into strips and sprinkle the five-spice powder over it. (I didn’t have any five-spice so I substituted it with the following: 1/2 star anise, 1 clove, some fennel seed, a dash of cinnamon, ground ginger, and some dried chilli for extra warmth, all ground together in a pestle and mortar).

Throw the chicken into a non-stick pan with a little olive oil. When the chicken has started to brown, add the garlic and cashew nuts. Take care not to let them burn.

Add the chicken stock and cook through.

Just before you’re ready to eat, add the broccoli and spring onions. Cook with the lid on for a further 3-4 minutes.