Stir-Fry Lemon Chicken
Stir-Fry Lemon Chicken



  • 2 tsp honey
  • 2 lemons, juice only
  • 150ml chicken stock
  • 2 tbsp dark soy sauce
  • 4 chicken breasts, chopped into bite size pieces
  • 1 tbsp cornflour
  • 1 tsp veg oil
  • 1 red pepper, cut into chunks
  • 2 sliced carrots
  • 150g sugar snap peas or mangetout
  • Mix the lemon juice, stock, soy and honey in a bowl, then set aside. Toss the chicken chunks in cornflour to completely coat, then fry in the oil until golden and crisp on the edges.
  • Add the pepper and carrots to the pan and fry for a minute or two, then pour the stock mixture into the pan and bring to a simmer. Add the sugar snap peas, bubble for 10 mins, then serve with rice or noodles.
10 mins
4 serving

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