Lemon Chicken With Spring Veg Noodles
A fragrant and zesty dish, this lemon ginger chicken stir-fry is a perfect blend of flavors and textures. Tender chicken strips are cooked in a sweet and tangy sauce infused with the refreshing citrusy punch of lemon and the warm spiciness of ginger. Combined with a mix of colorful vegetables and slurpy egg noodles, this dish offers a delightful balance of savory and fresh notes, topped with crunchy roasted cashews for added texture. Get ready to enjoy a satisfying meal that will leave your taste buds wanting more!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 553 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 1.1 milligram of sodium
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