Sticky Lemon & Chilli Chicken Noodles
This delicious stir-fry recipe combines tender chicken strips with colorful vegetables and flavorful sauce, all served over a bed of thread egg noodles. The chicken is coated in cornflour for a crispy texture, and the dish is finished with a sweet, citrusy, and slightly spicy sauce that brings everything together beautifully. It's a quick and satisfying meal that's perfect for busy weeknights.
— Constant Cookbook
Ingredients
- 100g thread egg noodles
- 2 skinless chicken breasts , cut into strips
- 1 tsp cornflour
- oil
- 4 spring onions , shredded
- 50g mange tout , shredded
- 1 red pepper , sliced
- 2 tbsp soy sauce
- juice 1 lemon
- 1 tbsp honey
- 2 tbsp chilli sauce
Instructions
- In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it’s completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
- Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.
Yield
Serves 2
Nutrition
- Calories: 236 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 10 grams sugar
- Protein Content: 38 grams protein
- Sodium Content: 1.25 milligram of sodium
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