Lemon chicken with spring veg noodles


Lemon chicken with spring veg noodles
Lemon chicken is easy to make at home with a few storecupboard ingredients and tastes a lot fresher than a takeaway.


Takes 20 minutes • Serves 2
– 1 tbsp sunflower oil
– 2 skinless chicken breasts, cut into strips zest and juice of 1 lemon
– 1 tbsp caster sugar
– 2 tsp grated fresh root ginger
– 2 tsp cornflour
– 125g pack or 2 blocks medium egg noodles
– 200g/8oz frozen pea and bean mix
– 4 spring onions, sliced

– 1 tbsp roasted cashew nuts


Step 1: 
Heat the oil in a non-stick pan, then fry the chicken for 5 minutes until almost cooked through. Tip out onto a plate. Pour 225ml/8fl oz of water into the pan with the lemon zest and juice, sugar and ginger.

Step 2: 
In a bowl, mix the cornflour 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 minutes until the chicken is cooked and the sauce thickened.

Step 3: 
Meanwhile, cook the noodles and veg together in boiling water for 4 minutes, then drain. Toss
together the chicken, noodles, veg and spring onions. Serve in individual bowls scattered with

Food: Lemon chicken with spring veg noodles


• Per serving 553 kcalories, protein 47g, carbohydrate 69g, fat 12g, saturated fat 2g, fibre 6g, sugar 12g, salt 1.10g

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