Ingredients

The following ingredients have 2 Servings
  • Finely grated zest and juice of ½ 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 (½ 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 ½oz) 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

Instruction

  • To make this <a href="/food/recipe-collections/30-chicken-breast-recipes-53705" target="_blank" rel="noopener" data-original-url="http://www.goodto.com/recipes/pictures/34433/30-chicken-breast-recipes">chicken breast recipe</a>, combine lemon zest and juice, coriander, half the garlic and the black pepper in a non-metallic dish.
  • Add chicken; turn to coat. Cover and refrigerate for 1 hour.
  • In a non-stick wok over a medium-high heat dry-fry sesame seeds until toasted; set aside.
  • 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.
  • 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. Add stock. sherry and soy sauce; stir-fry for 1 minute. Add hot noodles and sesame seeds; toss and serve.