Sticky lemon chicken,

Serves 4 Prep 20 mins Cook 10 mins

1 tbsp honey

1 lemon, juice only

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 peas

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.

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. PER SERVING 236 kcals, fat 3g, saturates 1g, carbs 15g, sugars 10g, fibre 2g, protein 38g, salt 1.2g

Coating the chicken in EQTPƃQWT DGHQTG frying not only helps to crisp it up but also thickens the sauce