sticky lemon chicken noodles
How to make sticky lemon chicken noodles recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
2 tablespoons vegetable oil
300 g (10 oz) skinless chicken breast fillets, cut into thin strips
200 g (7 oz) Tenderstem broccoli
2 garlic cloves, crushed
2 teaspoons peeled and finely grated fresh root ginger
1 red chilli, finely chopped
finely grated rind and juice of 1 lemon
1 tablespoon clear honey
2 teaspoons light soy sauce
300 g (10 oz) ready-cooked egg noodles
handful of roasted cashew nuts
Method:
Heat a wok until smoking hot, then pour in the oil, swirl around the pan and add the chicken. Cook for 1 minute, then add the broccoli and stir-fry for 5 minutes until the chicken is nearly cooked through.
Add the garlic, ginger and chilli to the wok and cook for a further 1 minute. Then add the lemon rind and juice, the honey and soy sauce and toss around the pan. Stir in the noodles and a splash of water and cook until heated through. Divide between 4 serving bowls, scatter over the cashew nuts and serve.
For roasted lemon chicken with broccoli:
Mix together 1 teaspoon ground cumin, 1 teaspoon clear honey, 1 crushed garlic clove and 3 tablespoons olive oil. Stir in the finely grated rind of 1 lemon and a squeeze of lemon juice and season to taste. Place 4 boneless, skinless chicken breasts and 200 g (7 oz) Tenderstem broccoli in a roasting tin. Pour over the lemon mixture and toss well. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until the chicken is cooked through. Sprinkle over some sesame seeds and serve with boiled rice. Total cooking time 20 minutes.
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