Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?
Ingredients
- 2 tsp honey
- 2 lemons, juiced
- 150ml chicken stock
- 2 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 peas
Method
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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.
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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.