Sticky lemon chicken

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Recipe by Good Food

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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 mins until the chicken is cooked and the veg are tender. Serve with noodles.

PER SERVING

236 kcalories, protein 38g, carbohydrate 15g, fat 3 g, saturated fat 1g, fibre 0g, sugar 10g, salt 1.25 g

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Low-fat

Ingredients

• 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

PER SERVING

236 kcalories, protein 38g, carbohydrate 15g, fat 3 g, saturated fat 1g, fibre 0g, sugar 10g, salt 1.25 g

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