Lemon Chicken and Spring Veg Noodles

  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)

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