Lemon Chicken with Flash-Fried Vegetables

Cooking Instructions

1. Preheat the oven to 220C / fan 200C / gas mark 7. Boil a half-full kettle. Peel the carrots and courgette into ribbons. Slice the ribbons into long thin strips (or use a julienne peeler or spiralizer if you have one). Halve the leek and spring onions lengthways, then into long thin strips (like the carrots and courgette). Trim and halve the green beans.
2. Finely chop or crush 3 garlic cloves. Zest and halve the lemon. Dissolve 1 tbsp cornflour in a jug with 1 tbsp water, then add the stock cube, tamari, sesame oil, zest, juice from the lemon and 300ml boiling water. Stir to dissolve.
3. Cut the chicken into 2cm thick strips. Toss with the remaining cornflour, a pinch of sea salt and black pepper. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the chicken and cook for 5-6 mins, until crispy and golden. Transfer to a lined baking tray and bake for 5-8 mins, until cooked through.
4. Wipe the pan and reheat with 1 tbsp oil on medium-high heat. Add the vegetable noodles, green beans and garlic. Cook for 5 mins, then add the stock mixture and cook for 2-3 mins, until thickened.
5. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
6. Serve the vegetables topped with the chicken. Garnish with the sesame seeds.