Lemon chicken stir-fry

• honey↗2 tsp tsp
• lemons↗2 2

  juiced

• chicken stock↗150ml ml
• soy sauce↗2 tbsp tbsp
• chicken breasts↗4 4

  cut into chunks

• cornflour↗1 tbsp tbsp
• vegetable oil↗1 tsp tsp
• carrots↗2 2

  finely sliced

• red pepper↗1 1

  cut into chunks

• sugar snap peas↗140g g

Step-by-step instructions

1. 1

   In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken in 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.

2. 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 5-10 mins until the chicken is cooked and the veg are tender. Serve with noodles.