Lemon chicken with noodles
( SERVES 4 )

NZ Woman's Weekly 10/9/2009

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2 tbsp	Canola oil
3	Chicken breasts, cut into chunks
2	Carrots, peeled and sliced
250 g	Green beans, trimmed and halved
1½ cups	Chicken stock
1	Lemon, juiced
1 tbsp	Honey
1 tbsp	Soy sauce, light
1 tbsp	Cornflour, mixed with 2 Tbsp cold water
250 g	Egg noodles
1 handful	Spring onion, to garnish

Heat oil in a frying pan, add chicken and stir-fry for 5 minutes to brown. Set aside. Add carrots and beans to the pan and stir-fry for 2 minutes, then also set aside.
Add chicken stock, lemon juice, honey and soy sauce to the pan. Stir the combined cornflour and water into the mixture in the pan. Stir until the sauce bubbles and thickens.
Return the chicken and vegetables to the pan and simmer for 5 minutes until chicken is cooked and the vegetables are tender.
At the same time, cook the noodles in plenty of boiling water for 2 to 3 minutes. Drain well and serve beside the lemon chicken. Garnish with spring onion if desired.

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