Forget that ready meal, this storecupboard meal makes a speedy after work supper
Prep:5 mins Cook:15 mins
Nutrition per serving
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
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.
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