Sticky Lemon Chicken Noodles

cook 10 mins
  • 2 tablespoons vegetable oil
  • 300 g (10 oz) chicken fillets, cut into thin strips
  • 200 g (7 oz) Tenderstem broccoli
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh root ginger
  • 1 red chilli, finely chopped
  • finely grated rind and juice of 1 lemon
  • 1 tablespoon runny honey
  • 2 teaspoons light soy sauce
  • 300 g (10 oz) ready-cooked egg noodles
  • handful of roasted cashew nuts
  • 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 cook 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.
  • Add the noodles and a splash of water and cook until heated through. Divide between serving bowls, scatter over the cashew nuts and serve.
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