Lemon Chicken And Spring Veg Noodles
Forget that ready meal, this storecupboard meal makes a speedy after work supper.
Steps
Heat the oil in a non-stick pan , fry the garlic gently until aromatic , take care not to burn it , then fry the chicken for 5 mins until almost cooked.
Pour chicken stock into the pan with the lemon zest and juice , sugar and ginger.
In a bowl , mix the cornstarch 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 scallions.
Serve scattered with nuts if using.
Ingredients
sunflower oil, boneless skinless chicken breasts, garlic cloves, lemon, chicken stock, superfine sugar, gingerroot, cornstarch, egg noodles, frozen peas, scallions, roasted cashews