Oranges and lemons say the bells of St Clements…. This nursery rhyme inspired dish has similarities to the lemon chicken dish found in Chinese takeaways. This is a good dish for all the family; The honey in the marinade balances well with the citrus flavours and stops them from being too acidic for younger palates. The cooked, grilled chicken can be eaten cold (without the sauce) in lunch boxes or picnics. The noodles and baby sweetcorn cook quickly, making this a super fast supper. My daughters love the crunchy textured, cute mini sweetcorn (although they do insist on eating them like a normal sized corn on the cob!!).
Preparation and cooking time: 30 minutes
3 tbsp runny honey
1 tbsp olive oil
1Cm root ginger.
3 chicken breasts (or enough for your household)
1 tsp cornflour mixed with 2 tbsp water
3 portions (approx. 300g) egg noodles (or enough for your household)
125g baby sweetcorn
- Grate the rinds of the halves of lemon and orange then juice the fruit. Peel and grate the ginger.
- Combine the citrus, ginger, honey and oil to make a marinade.
- Trim the chicken breasts then slice into long strips (approx 1Cm wide).
- Mix the chicken with the marinade.
- Grill the chicken until it is all cooked through, reserving the marinade juices.
- While the chicken is grilling, put the noodles and sweetcorn in a pan of boiling water. Drain and set aside once cooked.
- Pour the marinade juices into a small saucepan along with the cornflour. Heat while stirring, until the liquid is reduced to about ½ its volume and begins to turn a golden colour (taking care not to burn it).
- Serve the chicken with the noodles and sweetcorn, topped with the sauce.
Tip: You could slice the remaining lemon and orange then lay on a baking tray and freeze. These can then be used in drinks along with ice; excellent with a gin and Tonic!