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, salt 1.25 g

Latest comments and suggestions

• shelly

  07 October 2008

  shelly rated and commented on this recipe

  

  Very quick very simple and very tasty - even the kids ate it! Perfect for quick meal after school. Tossing the chicken in the cornflour made such a difference it was so tender and juicy. Definately make again.

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• Gayns

  07 October 2008

  Gayns rated and commented on this recipe

  

  This was easy to make with store cupboard ingredients and tasted lovely. Shelly is right the cornflour made the chicken lovely and moist.

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• sophie12345

  08 October 2008

  sophie12345 rated and commented on this recipe

  

  Delicious. Would probably add more lemon next time. Quick and simple to make, healthy, and very tasty. All round excellent.

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• Krissy

  12 October 2008

  Krissy rated and commented on this recipe

  

  loved this, the chicken was soo tender and tasted absolutely gorgeous, def recommend this one. personally i'd add a bit less honey next time but thats just personal preference.

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• Beth

  16 October 2008

  Beth rated and commented on this recipe

  

  Chicken was good. I found it a bit sweet and sickly I have to say though overall.

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• Dena Littlew

  19 October 2008

  Dena Littlew rated and commented on this recipe

  

  delicious! rolling the chicken in flour makes a huge difference, all the family enjoyed this one

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• Kelly

  20 October 2008

  Kelly commented on this recipe

  We loved this one. Substituted the chicken for quorn as we're trying to have at least two veggie meals a week. Lower in fat and still as delicious.

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• Jessycarrr

  30 October 2008

  Jessycarrr rated and commented on this recipe

  

  i found that the chicken turned out really nice and had a great texture but the flavours were too subtle, the lemon was not strong enough

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• Vikster

  04 November 2008

  Vikster rated and commented on this recipe

  

  I found the receipe really easy to follow and quick which was just what I needed after a long day at work. The flavours were good but I felt it needed something else to give it a kick.

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• queenemsie

  08 November 2008

  queenemsie rated and commented on this recipe

  

  I found this recipe a bit bland but very easy and quick to make though

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• Sim

  23 November 2008

  Sim rated this recipe

  

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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

Preperation 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, salt 1.25 g

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