Lemon chicken with spring veg noodles

10-30 minutes 2 servings 20 minutes 600 kcal or less asian cashew cashews chicken chicken breast chinese cornflour egg noodle egg noodles frozen pea frozen peas ginger kids cooking lemon lemons mains noodles peas quick spring vegetables

N/A

Source

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 noodle

200g frozen pea and bean mix

4 spring onions , sliced

1 tbsp roasted cashews

Method

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.