Lemon Chicken And Snow Pea Noodle Bowls
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
69
Spice
60
Sweetness
56
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
680 g
Boneless Chicken Breast2 tsps
Ground Coriander2 tbsps
Extra-Virgin Olive Oil2 cups
Chicken Broth (divided)2 cups
Snow Pea (trimmed)1 tbsp
Lemon Juice1
Salt1 cup
Scallions (chopped)Directions:
1
Bring a large pot of water to a boil
2
Add chicken; cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes
3
Drain and cool until easily handled; cut into cubes
4
Mix chicken with coriander in a bowl
5
Bring a large pot of lightly salted water to a boil
6
Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes
7
Drain
8
Heat olive oil in a large skillet over medium-high heat
9
Add half the chicken; cover and cook until lightly browned, about 1 minute
10
Transfer to a plate
11
Repeat with remaining chicken
12
Combine 1 1/2 cup broth and snow peas in the same skillet; cover and cook until just tender, 3 to 4 minutes
13
Return chicken to the skillet
14
Stir in remaining 1/2 cup broth and lemon juice; cover and simmer until flavors combine, 3 to 5 minutes
15
Season with salt and pepper
16
Serve chicken over pasta
17
Garnish with chopped scallions