Lemon chicken with spring veg noodles

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1. 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.
2. 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.

Per serving

553 kcalories, protein 47g, carbohydrate 69g, fat 12 g, saturated fat 2g, fibre 6g, salt 1.1 g

Latest comments and suggestions

• kcikingkatie

  15 April 2008

  kcikingkatie commented on this recipe

  this looks lush! increasingly all food eaten in our household comes from the Good Food site, i love the suggestions each day.

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• billy B

  15 April 2008

  billy B rated and commented on this recipe

  

  Another good recipe,but I would add some shredded carrots to veg mix,for tast &colour.

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• DrFabio

  15 April 2008

  DrFabio rated and commented on this recipe

  

  This was straightforward and fairly tasty, but needed seasoning and I had to add an extra tsp of cornflour to thicken. The recipe says 125g noodles or 2 blocks, but when I checked afterwards, according to my noodles 125g is one block - I ended up with one very noodley dish!

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• Belit

  15 April 2008

  Belit commented on this recipe

  Very tasty, fresh and light, yet filling. I doubled the recipe and found that was WAY too much for four. Granted, two out of four were kids. Who ate happily and with no fuss, I might add! Will make again for sure.

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• Karina D.

  02 May 2008

  Karina D. rated and commented on this recipe

  

  I am so sorry to tell you that this was not a succes at all... It looked amazing on the plate but unfortunately it tasted like cheesecake... to sweet. Next time I make it with less lemon juice, a bit of chickenstock and more ginger.

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• Tricia Jones

  02 May 2008

  Tricia Jones commented on this recipe

  really nice dish...i really liked it & so did my hubby & son!!!! lovely but definetly a summer dish

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• Nic

  06 May 2008

  Nic rated and commented on this recipe

  

  Very subtle flavour but really tasty! yummy!

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• ANIMAL

  08 May 2008

  ANIMAL rated and commented on this recipe

  

  Made it last night and it had to sit for 90 mins as dinner was late. But still very nice, just enough lemon but I did add some garlic. I omitted the nuts but will put them in next time. Very easy to do and will change the meat at some point as well.

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• AP

  11 May 2008

  AP commented on this recipe

  Good, easy store cupboard meal. Quite tasty. Add more seasoning next time.

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• bridgetsfood

  11 May 2008

  bridgetsfood commented on this recipe

  Would like to make it but have nothing to make it with will make it on Tuesday probally

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• Frantic Flapjack

  23 May 2008

  Frantic Flapjack rated and commented on this recipe

  

  I used fresh mangetout instead of the frozen veg. Gave it good crunch texture. The sauce was fresh tasting - you definitely need to use all the lemon. Also chopped up some coriander and sprinkled over the top to liven it up a bit. A fast mid-week meal.

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• Hope

  11 September 2008

  Hope commented on this recipe

  I made this on sunday since I had a whole chicken and couldn't be bothered to make sunday lunch :P the family were disappointed at first at not getting their usual chicken with stuffing and roasties but when they had this presented in front of them all their cares went out the window! I used honey instead of sugar to make the chicken lovely and sticky. The only downside to this dish is now everytime they want a chinese takeaway they order me to whip this up instead! takes a bit longer than walking down the road and ordering a meal, but it's cheaper and much healthier too :)

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• Hope

  11 September 2008

  Hope rated this recipe

  

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• Dee

  26 September 2008

  Dee rated and commented on this recipe

  

  This was not a mega flavoursome dish, but it is very tasty in a more subtle way. Easy to prepare and even easier to eat! We used straight to wok noodles and they worked very well. We used pea's, and green beans from the freezer too as did not have any fresh veg at the time but it still all went really well. Would def eat it again.

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• Sashie

  03 October 2008

  Sashie rated and commented on this recipe

  

  I tried adding sliced button mushroons and mangetout. it worked very well. We all enjoyed it.

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• Beth

  11 December 2008

  Beth rated and commented on this recipe

  

  Very nice. I was worried it may be a little sweet too after making similar recipes but it was fine. I did add a bit of chilli to take the attention away from the sweetness. I also used honey instead of sugar.

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• Charlie

  15 September 2009

  Charlie rated and commented on this recipe

  

  I have just cooked this and their was far too much lemon really sour, if i was to cook this again i would put half the lemon in as most of it this time went in the bin

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Ingredients

• 1 tbsp sunflower oil
• 2 skinless chicken breasts , cut into strips
• zest and juice 1 lemon
• 1 tbsp caster sugar
• 2 tbsp grated fresh root ginger
• 2 tsp cornflour
• 125g pack or 2 sheets medium dried egg noodles
• 200g frozen peas and bean mix
• 4 spring onions , sliced
• 1 tbsp roasted cashews

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Good source of iron and vitamin C, low fat

Ingredients

• 1 tbsp sunflower oil
• 2 skinless chicken breasts , cut into strips
• zest and juice 1 lemon
• 1 tbsp caster sugar
• 2 tbsp grated fresh root ginger
• 2 tsp cornflour
• 125g pack or 2 sheets medium dried egg noodles
• 200g frozen peas and bean mix
• 4 spring onions , sliced
• 1 tbsp roasted cashews

Per serving

553 kcalories, protein 47g, carbohydrate 69g, fat 12 g, saturated fat 2g, fibre 6g, salt 1.1 g

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