Lemon Pepper Chicken Over Noodles- Quick & Easy Dinner In 35 Mins!.
#LemonPepperChicken #ChickenRecipe #Fakeaway
This Lemon Pepper Chicken features crispy chicken coated in a glossy lemon pepper sauce that’s tangy, sweet and packed with warming peppery flavour. I serve it with quick stir-fried noodles for a delicious takeout-style dinner that’s ready in just 35 minutes.
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The chicken is lightly coated and cooked until golden before being tossed through that gorgeous sauce at the last minute, so it keeps plenty of its crispness. It’s high in protein, easy to make and perfect when you’re craving something a little bit special for dinner.
Free printable recipe:
https://www.kitchensanctuary.com/lemo...
Ingredients
Chicken:
4 chicken breasts about 600g/1.3lbs, chopped into bitesize chunks
3 tbsp cornflour (cornstarch in USA)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
Spray oil (I use about 15ml/1 tbsp altogether) I use avocado oil
Sauce:
2 cloves garlic peeled and minced
1 tsp ginger paste
1 tsp black pepper (use half if you don't want too much peppery heat)
60 ml (4 tbsp) low sodium soy sauce dark if possible, but use standard low sodium if you can't find it)
80 ml (1/3 cup) fresh lemon juice
2 tbsp cornflour (cornstarch in USA)
5 tbsp sugar
360 ml (1 1/2 cups) chicken stock
Noodles:
Spray oil (a couple of short bursts - about 3 ml)
1 tsp sesame oil
6 spring onions (scallions) sliced into 1 inch strips
2 cloves garlic peeled and minced
1 tsp minced ginger
600 g fresh egg noodles (Chinese-style noodles)
3 tbsp low sodium soy sauce
¼ tsp white pepper
To serve:
1 pinch black pepper
2 spring onions (scallions) sliced
1 tsp sesame seeds
1 lemon sliced into thin rounds
Instructions
1. Place the cornflour, salt, pepper and garlic powder in a shallow bowl and mix together.
2. Dredge the chicken pieces in the cornflour mixture to fully coat.
3. Heat a large frying pan (skillet) over a medium-high heat and spray with spray oil.
4. Add the chicken breasts, and cook for 8-10 minutes, turning often, until golden brown and cooked all the way through.
5. While the chicken is cooking, mix the sauce. Add the garlic, ginger, pepper, soy sauce, lemon juice, cornflour (cornstarch) and sugar to a bowl or jug and mix together. Once the cornflour is absorbed, stir in the chicken stock. Put to one side.
6. When the chicken is cooked, remove from the pan and place in a bowl.
7. Next, cook the noodles. Heat a seperate frying pan or wok over a medium heat. Add a spray of spray oil and the sesame oil. Then add the spring onions, garlic and ginger and stir fry for 30 seconds.
8. Add the egg noodles, soy sauce and white pepper and toss together. Heat for 3-4 minutes, tossing everything together regularly, until the noodles are hot. Turn the heat down to very low (or turn off the heat and place some foil over the top) to keep the noodles warm while you finish the chicken.
9. Add the sauce to the pan you cooked the chicken in and bubble for 2 minutes, stirring often, until thickened.
10. Add the chicken back to the pan and heat for a minute or two, stirring to coat the chicken, until the chicken is hot.
11. Serve the chicken with the noodles, topped with spring onions, black pepper and sesame seeds. Decorate with lemon slices if you like.
#LemonPepperChicken #ChickenRecipe #Fakeaway