Lemon chicken with spring veg noodles

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Preparing chicken is easiest thing in the world. It takes a short time, not too much of the skills or even the experience. Skinless breasts are on the market as the ‘healthy’ option and the lack of skin needs to be compensated for during cooking – either by cooking the breasts in liquid, wrapping them in something whose fat will baste the meat, such as Parma ham or bacon, or coating them with a sauce. The noodles could be prepared from scratches, but in this recipe is used a package of ready noodles.


1 tbsp sunflower oil

2 skinless chicken breasts, cut into strips

zest and juice of 1 lemon

1 tbsp caster sugar

2 tsp grated fresh root ginger

2 tsp cornflour

125g pack or 2 blocks medium egg noodles

200g/8oz frozen pea and bean mix

4 spring onions, sliced

1 tbsp roasted cashew nuts

Preparation time:

20 minutes / 2 serves

Heat the oil in a non-stick pan, then fry the chicken for 5 minutes until almost cooked through. Tip out onto the plate. Pour 225ml/8fl oz of 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 minutes until the chicken is cooked and the sauce thickened.

Meanwhile, cook the noodles and veg together in a boiling water  for 4 minutes, then drain. Toss together the chicken, noodles, veg and spring onions. Serve in individual bowls scattered with cashews.