Advertisement

Ingredients

For the sauce

  • 3 lemons, 2 zested and juiced, the other thinly sliced
  • 1 tbsp soy sauce
  • 2 tbsp liquid chicken stock
  • 2 tbsp clear honey
  • 2 tsp cornflour, dissolved in 1 tbsp water

Method

  • STEP 1

    In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.

  • STEP 2

    Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five-spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2-3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement