Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?
Prep:20 mins
Serves 4
2 tsp honey2 lemons, juiced150ml chicken stock2 tbsp soy sauce4 chicken breasts, cut into chunks1 tbsp cornflour1 tsp vegetable oil2 carrots, finely sliced1 red pepper, cut into chunks140g sugar snap peas
STEP 1In 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.STEP 2Add 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.
