Lemon Chicken Stir Fry
- 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!