Lemon Chicken With Noodles

Name: Lemon Chicken With Noodles
Ingredients: 2 tablespoons of cornflour, 1 teaspoon extra; Ground black pepper (I use flavoured white pepper); Skinless chicken breast fillets, thinly or thickly sliced; 1 lemon, juiced (or half lemon); 1 cup chicken stock; 2 tablespoons honey; Cooking oil (I use Olive oil); 1 large onion; 3 packets of instant noodles or cooked rice; 2 spring onions/ scallions, sliced; 1 tablespoon Chinese rice wine or white wine vinegar (I use dry white win; 3 centimeters piece fresh ginger, peeled and cut into matchsticks (I omitted it); 1Season cornflour with pepper and spread on a plate. Lightly coat chicken in cornflour.; 2To make sauce, place lemon juice, stock, rice wine/ dry white wine, honey and extra cornflour in a jug. Stir until smooth. Set aside.; 3Heat work/ skillet over hight heat. Add oil, stir-fry chicken for 2-3 minutes or until golden brown. Remove and set aside.; 4Return to wok/ skillet on high heat, add little more oil. Add onion and ginger. Stir-fry for 2 minutes or until golden. Pour sauce and simmer for 3-4 minutes or until sauce thickens. Return chicken to pan/ sillet. Simmer for 3 minutes or until chicken is; 5Serve with baby spinach or choy sum and garnish with spring onions.; 6Note: Serves 2-3

Lemon Chicken With Noodles

 45 minutes

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Details

Servings: 1
Weight Watchers: 30 Points

Cuisine

lunch
main course
main dish
dinner

Comments

Ingredients

2 tablespoons of cornflour, 1 teaspoon extra
Ground black pepper (I use flavoured white pepper)
Skinless chicken breast fillets, thinly or thickly sliced
1 lemon, juiced (or half lemon)
1 cup chicken stock
2 tablespoons honey
Cooking oil (I use Olive oil)
1 large onion
3 packets of instant noodles or cooked rice
2 spring onions/ scallions, sliced
1 tablespoon Chinese rice wine or white wine vinegar (I use dry white win
3 centimeters piece fresh ginger, peeled and cut into matchsticks (I omitted it)
1Season cornflour with pepper and spread on a plate. Lightly coat chicken in cornflour.
2To make sauce, place lemon juice, stock, rice wine/ dry white wine, honey and extra cornflour in a jug. Stir until smooth. Set aside.
3Heat work/ skillet over hight heat. Add oil, stir-fry chicken for 2-3 minutes or until golden brown. Remove and set aside.
4Return to wok/ skillet on high heat, add little more oil. Add onion and ginger. Stir-fry for 2 minutes or until golden. Pour sauce and simmer for 3-4 minutes or until sauce thickens. Return chicken to pan/ sillet. Simmer for 3 minutes or until chicken is
5Serve with baby spinach or choy sum and garnish with spring onions.
6Note: Serves 2-3