Lemon Chicken and Spring Veg Noodles Recipe

Name: Lemon Chicken and Spring Veg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sunflower oil; 2 boneless skinless chicken breasts, cut into strips; 2 garlic cloves; 1 lemon, zest and juice; 1 cup chicken stock; ½ tablespoon superfine sugar; 2 tablespoons gingerroot, grated; 2 teaspoons cornstarch; 4 12 ounces egg noodles; 7 ounces frozen peas; 4 scallions, sliced; 1 tablespoon roasted cashews (optional)

Servings: persons

1 tablespoon sunflower oil
2 boneless skinless chicken breasts, cut into strips
2 garlic cloves
1 lemon, zest and juice
1 cup chicken stock
½ tablespoon superfine sugar
2 tablespoons gingerroot, grated
2 teaspoons cornstarch
4 12 ounces egg noodles
7 ounces frozen peas
4 scallions, sliced
1 tablespoon roasted cashews (optional)

1
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.
2
Tip onto a plate.
3
Pour chicken stock into the pan with the lemon zest and juice, sugar and ginger.
4
In a bowl, mix the cornstarch with a little water until smooth, then whisk into the pan.
5
Bring to the boil, stirring, then add the chicken to the sauce.
6
Reduce the heat.
7
Bubble for a few mins until chicken is cooked and the sauce thickened.
8
Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain.
9
Toss together the chicken, noodles, veg and scallions; serve scattered with nuts if using.

719

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon sunflower oil, 2 boneless skinless chicken breasts, cut into strips, 2 garlic cloves, 1 lemon, zest and juice, and more.

Yes, Lemon Chicken and Spring Veg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken and Spring Veg Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions