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Chicken with lemon & ginger
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200g chicken breast chunks, large pieces halved
Olive oil spray
4cm piece fresh root ginger, peeled and grated
2 tbsp lemon juice
1 tbsp reduced salt soy sauce
115g pack baby spinach
275g pack fresh wholewheat noodles
1. Stir-fry the chicken in a non-stick frying pan or wok with 4 sprays of oil for 4-5 minutes. Add the ginger and cook for a further 3-4 minutes until the chicken is golden. Add the lemon juice, soy sauce and spinach.
2. Gently cook until the spinach has wilted, the chicken is thoroughly cooked with no pink meat. Season.
3. Cook the noodles according to the pack instructions. Serve with
Typical values per serving:
82µg folic acid per serving
This recipe was first published in June 2017.