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. Tip onto a plate. 2. Pour chicken stock into the pan with the lemon zest and juice, sugar and ginger. In a bowl, mix the cornstarch with a little water until smooth, then whisk into the pan. 3. 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. 4. Meanwhile, cook the noodles and veg together in boiling water for 4 mins, then drain. 5. Toss together the chicken, noodles, veg and scallions; serve scattered with nuts if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
