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Lemon chicken with spring veg noodles

Forget that ready meal, this storecupboard meal makes a speedy after work supper

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 553
  • Carbohydrates 69
  • Saturated Fat 2
  • Sugar 12
  • Protein 47
  • Fat 12
  • Fibre 6
  • Salt 1.1

Nutrition per serving

  • Calories 553
  • Carbohydrates 69
  • Saturated Fat 2
  • Sugar 12
  • Protein 47
  • Fat 12
  • Fibre 6
  • Salt 1.1

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

Method

  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.

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