Serves 4, 20mins Preparation, 10mins Cooking

This homemade version of the Chinese takeaway – classic, quick, easy and delicious!


• 1 tbsp honey • juice 1 lemon • 250ml chicken stock • 1 tbsp soy sauce • 4 chicken breasts, cut into chunks • 1 tbsp cornflour • 1 tsp vegetable oil • 2 carrots, finely sliced • 1 red pepper, cut into chunks • 140g sugar snap peas


  1. In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with 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.
  2. Add 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 minutes until the chicken is cooked and the veg are tender. Serve with noodles or our delicious Egg Fried Rice.

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