Lemon Chicken and Spring Veg Noodles

• 1 tablespoon sunflower oil
• 2 boneless skinless chicken breasts, cut into strips
• 2 garlic cloves
• 1 lemon, zest and juice
• 1 cup chicken stock
• 12 tablespoon superfine sugar
• 2 tablespoons gingerroot, grated
• 2 teaspoons cornstarch
• 4 12 ounces egg noodles
• 7 ounces frozen peas
• 4 scallions, sliced
• 1 tablespoon roasted cashews (optional)

1. 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.
2. Tip onto a plate.
3. Pour chicken stock into the pan with the lemon zest and juice, sugar and ginger.
4. In a bowl, mix the cornstarch with a little water until smooth, then whisk into the pan.
5. Bring to the boil, stirring, then add the chicken to the sauce.
6. Reduce the heat.
7. Bubble for a few mins until chicken is cooked and the sauce thickened.
8. Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain.
9. Toss together the chicken, noodles, veg and scallions; serve scattered with nuts if using.

sunflower oil, chicken breasts, garlic, lemon, chicken stock, sugar, gingerroot, cornstarch, egg noodles, frozen peas, scallions, cashews

Taken from www.food.com/recipe/lemon-chicken-and-spring-veg-noodles-358654 (may not work)