Lemon chicken was one of my favourite lunchtime takeaway dishes when I was in sixth form but it can be a little sickly. Combined with sweet chilli and this cooling cucumber and noodle combination, it becomes a refreshing home cooked meal.
- 2 chicken breasts
- 1 lemon (you just need the juice)
- 2 tbsp sweet chilli sauce
- 125g dried noodles (I used egg noodles)
- 1 tsp dried coriander
- 1/4 cucumber, peeled into ribbons
Mix the chicken with half the lemon juice and the sweet chilli sauce. Season to taste. Lay the chicken between two pieces of cling film and pound with a rolling pin to flatten.
Put the chicken on a grill rack, spoon over any remained sauce and cook under a preheated grill for 5 minutes on each side.
Whilst the chicken is cooking, cook your noodles to the packet instructions. When finished, drain them and add the remaining lemon juice, coriander and cucumber. Give it a good mix and season to taste.
Put the noodles on a plate and top with the chicken.