Lemon chicken stir-fry
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 10 mins
A star rating of 4.2 out of 5.170 ratingsRate
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Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 tsp honey
-
2 lemons
juiced
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150ml chicken stock
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2 tbsp soy sauce
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4 chicken breasts
cut into chunks
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1 tbsp cornflour
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1 tsp vegetable oil
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2 carrots
finely sliced
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1 red pepper
cut into chunks
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140g sugar snap peas
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Nutrition: per serving
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kcal291
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fat6g
low
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saturates0.1g
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carbs19g
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sugars15g
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fibre3g
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protein38g
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salt0.95g
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Method
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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.
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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.
Recipe from Good Food magazine, October 2008
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A star rating of 4.2 out of 5.170 ratings
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