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 theboil, 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. Tosstogether the chicken, noodles, veg and spring onions. Serve in individual bowls scattered withcashews.
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