Main Courses Recipes - Sweet and Sour Chicken Recipe

Ingredients

• 275g/10oz dried Chinese egg noodles

• 2 tablespoons vegetable oil

• 3 spring onions (chopped)

• 1 garlic clove (crushed)

• 2cm/3/4in fresh root ginger (peeled and grated)

• 1 teaspoon hot paprika

• 1 teaspoon ground coriander

• 3 chicken breast fillets (sliced)

• 100g/4oz sugar snap peas (topped and tailed)

• 100g/4oz baby sweet corn (halved)

• 225g/8oz fresh bean sprouts

• 1 tablespoon corn flour

• 3 tablespoons soy sauce

• 3 tablespoons lemon juice

• 1 tablespoon sugar

• Salt

Serves 4

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Method:

1. Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the package instructions. Drain thoroughly, cover and keep warm.

2. Heat the oil in a preheated wok. Add the spring onions and cook over a gentle heat. Mix in the garlic, ginger, paprika, coriander and chicken, then stir-fry for 3 to 4 minutes.

3. Add the peas, baby sweet corn and bean sprouts, cover and cook briefly. Add the noodles.

4. Combine the corn flour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve immediately.