Photo: Tina Dawson
Lemon chicken with spring veg noodles
10 ingredients
5 min + 15 min
Serves 2
openrecipes
Forget that ready meal, this storecupboard meal makes a speedy after work supper
Estimated Nutrition (whole recipe, rough)
569
Calories
48g
Protein
22g
Fat
47g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 2 tsp cornflour
- 125g pack or 2 sheets medium dried egg noodles
- 200g frozen peas and bean mix
- 4 spring onions , sliced
- 1 tbsp roasted cashews
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes