Lemon chicken stir-fry

Step 1: Prepare the Sauce and Cook the Chicken

In a jug, combine the honey, lemon juice, chicken stock, and soy sauce, then set the mixture aside. Toss the chicken pieces in cornflour until they are fully coated. Heat the vegetable oil in a non-stick frying pan, then add the chicken and fry it until it changes color and starts to crisp around the edges.

Step 2: Add Vegetables and Simmer

Next, add the sliced carrots and red pepper to the pan, frying for an additional minute. Pour the prepared stock mixture into the pan and bring it to a gentle simmer. Once simmering, add the sugar snap peas and let everything bubble together for 5 to 10 minutes, or until the chicken is thoroughly cooked and the vegetables are tender. Serve the stir-fry hot over noodles.