Lemon chicken with spring veg noodles
Serves 2
Easy
Prep:
Cook:
Forget that ready meal, this storecupboard meal makes a speedy after work supper
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- 1 tbsp sunflower oil
- 2 skinless chicken breastscut 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 noodle
- 200g frozen peaand bean mix
- 4 spring onionssliced
- 1 tbsp roasted cashews
Nutrition: per serving
- kcal553
- fat12g
- saturates2g
- carbs69g
- sugars12g
- fibre6g
- protein47g
- salt1.1glow
Method
step 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.
step 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.
