Lemon Chicken Stir-Fry

Lemon chicken stir-fry with noodles

Category: Main meal | Serves: 2

Prep time: 20 minutes, plus 1 hour marinating time | Cooking time: 8-11 minutes


Finely grated zest and juice of 1/2 lemon

1 tbsp chopped fresh coriander

2 small cloves garlic, crushed

Freshly ground black pepper, to taste

175g (6oz) skinless, boneless chicken breasts, cut into strips

1 tbsp sesame seeds

2 tsp sesame oil

1 cm (1/2 in) piece fresh root ginger, peeled and finely chopped

100g (3 1/2oz) dried medium egg noodles

1 carrot, cut into matchsticks

1 small leek, washed and thinly sliced

100g (3 1/2oz) mangetout, trimmed

55g (2oz) bean sprouts

2-4 tbsp chicken or vegetable stock

1 tbsp dry sherry or unsweetened apple juice

2-3 tsp reduced-sodium soy sauce, or to taste

  1. In a non-metallic dish, combine lemon zest and juice, coriander, half the garlic and the black pepper. Add chicken; turn to coat Cover and refrigerate for 1 hour.
  2. In a non-stick wok over a medium-high heat dry-fry sesame seeds until toasted; set aside.
  3. Add oil to wok; stir-fry ginger and remaining garlic for 30 seconds. Add chicken and marinade; stir-fry for 3-4 minutes. Meanwhile, cook noodles according to packet instructions; drain well and keep hot.
  4. Add carrot and leek to wok; stir-fry for 1-2 minutes. Add remaining vegetables; stir-fry for 2-3 minutes or until chicken is cooked.
  5. Add stock, sherry and soy sauce; stir-fry for 1 minute. Add hot noodles and sesame seeds; toss to mix well. Serve immediately.

Nutritional information

Lemon Chicken Stir Fry Noodle