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
- 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.
- 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.