Lemon Pepper Chicken Over Noodles: Quick & Easy Dinner In 35 Mins

Lightly crispy chicken in a glossy lemon and black pepper sauce with just the right amount of sweetness, tang and peppery heat and we've got a little simple tip to ensure that chicken stays nice and crispy in the sauce. So let's get cooking. For this recipe I've got four chicken breasts which have been chopped into bite-sized chunks and then we're going to mix the coating together separately. We've got three tablespoons of corn flour or corn starch in the US plus half a teaspoon each of salt, black pepper and garlic powder. Mix that all together until it's thoroughly combined and then sprinkle that mixture onto the chicken. Then we want to mix it all together to ensure that chicken is thoroughly coated in the seasoned corn flour. Once that chicken's fully coated we're going to heat up the frying pan so take a large frying pan and heat it over a medium to high heat and then spray it with some spray oil. Add the chicken to the pan one piece at a time and this just helps to prevent the chicken from sticking together and then we're going to start to cook that and whilst that chicken's cooking we're going to mix the sauce. So to a bowl we add in two cloves of minced garlic, a teaspoon of ginger paste, a teaspoon of black pepper, 60 ml or four tablespoons of low sodium soy sauce, 80 ml or a third of a cup of fresh lemon juice, this is about the juice of two large lemons, then we're going to add in two tablespoons of corn flour or corn starch in the US and five tablespoons of sugar and then give that a good mix together until the corn flour is fully incorporated in the sauce. Now we're going to transfer that to a bigger bowl because the bowl wasn't big enough that I used in the first place and we're going to add in 360 ml or one and a half cups of chicken stock and stir all that together. Coming back to the chicken we're going to turn those chicken pieces over and continue to cook them. We want to cook them for turning often until they're nice and golden, you might need to spray with a little bit more oil if it's starting to look a bit dry and then once that chicken's cooked through we're going to transfer all the chicken to a bowl. Taking the chicken out of the pan now rather than cooking it in the sauce it's what's going to help the chicken to stay crispy later on. Now on to the noodles so in a separate large frying pan or a wok we're going to heat it over a medium heat, add a good spray of spray oil and a teaspoon of sesame oil then we're going to add in six spring onions or scallions that have been chopped into nice chunky pieces. Also going to add in two cloves of minced garlic and a teaspoon of minced ginger and stir fry that together for about 30 seconds keeping everything moving around the pan so the garlic doesn't burn. Now we add in the egg noodles, I've got 600 grams of fresh egg noodles which you can buy cooked from the supermarket. We're also going to add in three tablespoons of low sodium soy sauce and a quarter of a teaspoon of white pepper. Heat for three to four minutes tossing everything together regularly until the noodles are hot. You can turn that heat down a little bit and allow the noodles to keep cooking whilst you make the sauce. So using that pan that we cooked the chicken in earlier we're going to heat that pan over a medium heat and add the sauce to it and we're going to allow that to bubble while stirring often for about two minutes until it's thickened and coats the back of a spoon. It's the corn flour in this sauce that helps it to thicken up so quickly. Then we're going to add that chicken back to the pan and heat for a further minute or two stirring it all together to coat the chicken until that chicken's nice and hot. Then turn off the heat and we're ready to serve the chicken with the noodles. So divide those noodles between bowls and then we're going to top with that lovely juicy chicken. Pour over that lovely peppery lemon sauce and then I like to add a couple of slices of fresh lemon plus some chopped spring onions and some sesame seeds and we're ready to eat. Just look at that glossy lemon sauce it just works so well with those savoury noodles and I'd love you to tell me in the comments whether you went mild or extra peppery in the sauce and don't forget to like the video and subscribe for more recipes, see you next time.