Ingredients1 tbsp sunflower oil
2 skinless chicken breast, 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 onion sliced
1 tbsp roasted cashews
Prep: 5 MINS
Cook: 15 MINS
Method1)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.