- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 250ml chicken stock
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 4 chicken breasts, cut into chunks
- 1 tbsp cornflour
- 1 tsp vegetable oil
- 2 carrots, finely sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 red pepper, cut into chunks
- 140g sugar snap pea
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.