Lemon chicken with sugar snap peas

Lemon chicken with sugar snap peas

  • Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Rustle up this midweek stir-fry that rivals any takeaway. The tangy sauce is flavoured with Chinese five-spice and lots of ginger

Nutrition: per serving
NutrientUnit
kcal308
fat10g
saturates1g
carbs21g
sugars10g
fibre2g
protein34g
salt0.9g
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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

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    Overall rating

    Rating: 3 out of 5.2 ratings
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