Lemon chicken stir fry
Serves 4 (3 units per serving)
gi Medium
Ingredients
1 tbsp honey
Juice of 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 peas
Method
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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.
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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.
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Serve with rice or noodles (not included in Unit total).