3 skinless chicken breast fillets, cut in diagonal strips
1 Tblsp rice wine vinegar
1 Tblsp vegetable oil
350ml chicken stock
1 – 2 Tblsp cornflour
1 Tblsp lemon juice
1 Tblsp crushed ginger
200gm frozen peas
200gm green beans
100gm green asparagus spears
6 spring onions, chopped
3 x 75gm packs 2-minute-noodles
2 Tblsp cashew nuts
Method
Pour the vinegar over the chicken strips and turn to coat.
Let this stand for 5 minutes or so, while you get everything else ready.
Pour the oil into a wok and place over a moderate heat.
Add the chicken and stir-fry to seal it all over.
Remove to a plate.
Mix the cornflour into the chicken stock.
Pour the stock into the wok.
Add the ginger, lemon juice, peas, beans, asparagus and onions.
Simmer until the sauce thickens slightly and the vegetables are cooked but still crunchy.
Put the chicken back in the pan and allow to heat through.
Cook the noodles according to the instructions on the packet.
Serve the chicken and veg over the noodles.
Garnish with cashew nuts.
I have found that cutting chicken breasts on the diagonal is key to keeping them tender. Rice wine vinegar helps, too; it is sweeter than other vinegars and so won’t affect the overall flavour of your dish.
