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