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)
- 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.
- Tip onto a plate.
- Pour chicken stock into the pan with the lemon zest and juice, sugar and ginger.
- In a bowl, mix the cornstarch 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 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)