Lemon Chicken and Spring Veg Noodles
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 tablespoon sunflower oil
- 2 boneless skinless chicken breasts, cut into strips
- 2 garlic cloves
- 1 lemon, zest and juice
- 1 cup chicken stock
- 1⁄2 tablespoon superfine sugar
- 2 tablespoons gingerroot, grated
- 2 teaspoons cornstarch
- 4 1⁄2 ounces egg noodles
- 7 ounces frozen peas
- 4 scallions, sliced
- 1 tablespoon roasted cashews (optional)
directions
- Heat the oil in a non-stick pan, fry the garlic gently until aromatic, take care not to burn it, then fry the chicken for 5 mins until almost cooked. Tip onto a plate.
- Pour chicken stock into the pan with the lemon zest and juice, sugar and ginger. In a bowl, mix the cornstarch with a little water until smooth, then whisk into the pan.
- Bring to the boil, stirring, then add the chicken to the sauce. Reduce the heat. Bubble for a few mins until chicken is cooked and the sauce thickened.
- Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain.
- Toss together the chicken, noodles, veg and scallions; serve scattered with nuts if using.
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Reviews
-
This was awesome! My kids get tired of chicken, so I didn't have a lot of hope for this one, but they loved it! My only problem is that when I adjusted the servings to 5, it threw off the lemon and sugar so next time I will put a little less lemon and a little more sugar just to suit my own tastes. Thanks for posting this winner!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)