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