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Ingredients

Method

  • STEP 1

    In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken in 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 5-10 mins until the chicken is cooked and the veg are tender. Serve with noodles.

Goes well with

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A star rating of 4.2 out of 5.123 ratings
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