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Bowl of lemon chicken chunks with vegetables and noodles

Lemon chicken stir-fry

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A star rating of 4.2 out of 5.114 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?

Nutrition: per serving
HighlightNutrientUnit
kcal236
fat3g
saturates1g
carbs15g
sugars10g
fibre0g
protein38g
low insalt1.25g
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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 pea

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

A star rating of 4.2 out of 5.114 ratings
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