- 1 tbsp honey
- juice 1 lemon
- 250ml chicken stock
- 1 tbsp soy sauce
- 4 chicken breasts, cut into chunks
- 1 tbsp cornflour
- 1 tsp vegetable oil
- 2 carrots, finely sliced
- 1 red pepper, cut into chunks
- 140g sugar snap pea
- STEP 1
In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it’s completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
- STEP 2
Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.
Recipe from Good Food magazine, October 2008