1 tbsp sunflower oil
2 skinless chicken breasts, cut into strips
zest and juice 1 lemon
1 tbsp caster sugar
2 tbsp grated fresh root ginger (optional)
2 tsp cornflour
125g pack or 2 sheets medium dried rice noodles
2 carrots, cut into julienne
1 red pepper, cut into julienne
1 Chinese cabbage, sliced
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.
Meanwhile, cook the rice noodles according to packet instructions, then drain.
Toss together the chicken, rice noodles and vegetables then serve.
Recipe adapted from: Good Food