Lemon chicken with spring veg noodles

• sunflower oil↗1 tbsp tbsp
• skinless chicken breasts↗2

  cut into strips

• lemon↗zest and juice 1

  zest and juice 1

• caster sugar↗1 tbsp tbsp
• grated fresh root ginger2 tbsp tbsp
• cornflour↗2 tsp tsp
• pack or 2 sheets medium dried egg noodle125g g
• frozen pea↗200g g

  and bean mix

• spring onions↗4

  sliced

• roasted cashews↗1 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.