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Lemon chicken stir-fry

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  • 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

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