Lemon Chicken and Spring Veg Noodles |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Forget that ready meal, this storecupboard meal makes a speedy after work supper. Ingredients:
1 tablespoon sunflower oil |
2 boneless skinless chicken breasts, cut into strips |
2 garlic cloves |
1 lemon, zest and juice |
1 cup chicken stock |
1/2 tablespoon superfine sugar |
2 tablespoons gingerroot, grated |
2 teaspoons cornstarch |
4 1/2 ounces egg noodles |
7 ounces frozen peas |
4 scallions, sliced |
1 tablespoon roasted cashews (optional) |
Directions:
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. Tip onto a plate.
2. 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.
3. 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.
4. Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain.
5. Toss together the chicken, noodles, veg and scallions; serve scattered with nuts if using.
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