Sticky lemon chicken
Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Low-fat
- 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.
PER SERVING
236 kcalories, protein 38g, carbohydrate 15g, fat 3 g, saturated fat 1g, fibre 0g, sugar 10g, salt 1.25 g
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7696/
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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