Lemon chicken with spring veg noodles

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Good Food

5 ratings

Recipe by Good Food

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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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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

Preperation and cooking times

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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