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.

sticky lemon chicken noodles