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Lemon Chicken Stir Fry

Preparation Time
10mins
Cooking Time
15mins
Level
Easy
Serves
4
Ingredients

1.5 tbsp Honey

1 Lemon, juiced

250ml Chicken Stock

1 tbsp Soy Sauce

4 Chicken Breasts, cut into chunks

1tbsp Cornflower

spritz Low Cal Spray Oil

2 Carrots, finely sliced

1 Red Pepper, cut into chunks

140g Sugar Snap Peas

Method

In a jug, mix together honey, lemon, stock and soy then set aside.

Toss the chicken with cornflour so that it’s completely coated.

Spray the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to crisp around the edges.

Then add the carrots and red pepper and fry for 1 minute longer. Pour the stock into the pan, bring to simmer and add the sugar snap peas.

Cook for a further 5 minutes until the chicken is golden.

Serve and enjoy!

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