Lemon chicken with sugar snap peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp vegetable oil, plus 1 tsp
- 3 skinless chicken breasts, cut into long strips
- ½ tsp Chinese five-spice powder
- 2 tbsp plain flour
- thumb-sized piece ginger, shredded
- 250g sugar snap pea
- 2 spring onions, sliced
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.
