Lemon chicken with sugar snap peas

• vegetable oil↗2 tbsp tbsp

  plus 1 tsp

• skinless chicken breasts↗3

  cut into long strips

• Chinese five-spice powder½ tsp tsp
• plain flour↗2 tbsp tbsp
• thumb-sized piece ginger

  shredded

• sugar snap pea↗250g g
• spring onions↗2

  sliced

• lemons↗3

  2 zested and juiced, the other thinly sliced

• soy sauce↗1 tbsp tbsp
• liquid chicken stock↗2 tbsp tbsp
• clear honey↗2 tbsp tbsp
• cornflour↗2 tsp tsp

  dissolved in 1 tbsp water

Step-by-step instructions

1. 1

   In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.

2. 2

   Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five‑spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2‑3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.