Lemon and Honey Chicken and Noodles

This recipe is very forgiving I usually make this with sliced chicken breast or thighs but I have made it with chicken mince and it doesn’t disappoint at all, that also goes for the vegetables as well I just use whatever vegetables that are in the crisper.

Some people don’t like coriander so you can easily leave that out or replace with parsley.

Lemon and Honey Chicken with Noodles

Chicken, vegetables and noodles in a honey and lemon sauce

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Main Course

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 500 g Chicken Thighs, sliced or Breast or Mince
• 2 tsp Sesame Oil
• 3 Spring Onions sliced
• 1 Carrot cut in Matchsticks Grate if using Mince
• 1 Zucchini cut in matchsticks Grate if using Mince
• 1 tsp Garlic
• 2 tsp Ginger
• 2 Tbsp ABC Soy Sauce Kecap manis
• 2 Tbsp Honey
• 1/2 Lemon juiced
• 450 g Pkt Fresh Singapore or Hokkien Noodles
• 1 Bunch Pak Choy Shredded or spinach leaves
• 1/2 Cup Coriander chopped

Method

 

1. In a wok or pan fry onion, carrot and zucchini in sesame oil until softened.
   
2. Add Chicken, garlic and ginger, fry until meat changes colour.
   
3. Combine the honey, soy sauce and lemon juice.
   
4. Add sauce to the pan, stir and bring to the boil.
   
5. Add the noodles and coriander if using, stir to combine, serve.
   

Notes

I haven’t tried this but I think substituting the chicken for prawns would work very well, just make sure you only cook the prawns very lightly, there is nothing worse that a hard overcooked prawn.