- Serving: 2
Nutrition facts (per portion)
- Calories: 553
- Fat Content: 12g
- Saturated Fat Content: 2g
- Carbohydrate Content: 69g
- Sugar Content: 12g
- Fiber Content: 6g
- Protein Content: 47g
- Sodium Content: 1.1g
Lemon chicken with spring veg noodles
Ingredients
- sunflower-oil - 1 tbsp sunflower oil
- chicken-breast - 2 skinless chicken breasts, cut into strips
- lemon - zest and juice 1 lemon
- caster-sugar - 1 tbsp caster sugar
- ginger - 2 tbsp grated fresh root ginger
- cornflour - 2 tsp cornflour
- egg-noodle - 125g pack or 2 sheets medium dried egg noodle
- frozen-pea - 200g frozen pea and bean mix
- spring-onion - 4 spring onions, sliced
- cashew - 1 tbsp roasted cashews
Instructions
- Heat the oil in a non-stick pan, then fry the chicken for 5 mins until almost cooked. Tip onto a plate. Pour 250ml water into the pan with the lemon zest and juice, sugar and ginger. 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 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 spring onions; serve scattered with nuts.
Under 20-minute recipe for 2 people, takes only 15 mins; recipe has sunflower oil, chicken breast, lemon, caster sugar, ginger, cornflour, egg noodle, frozen pea, spring onion and cashew.
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