Mix the chicken with the 1 tbsp cornflour and soy sauce until well combined.Heat 2 tbsp oil in a wok over medium-high heat and fry the cashews until golden.Tip onto a plate lined with paper towel and set aside.Heat another 1 tbsp oil in the wok and stir-fry the broccoli, spring onions and ginger until the broccoli is bright green. Tip into a bowl and set aside.Add the chicken and stir-fry until just cooked; set aside.
Mix the rest of the cornflour with the lemon juice and add that with the honey to the wok. Reduce until thickened and slightly syrupy.Add the rest of the ingredients back to the wok, give it all a quick stir-fry to warm through and coat with the sauce. Serve immediately with brown rice.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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