
A bright and tangy stir-fry featuring tender chicken breast coated in a silky lemon-honey sauce. Packed with crunchy carrots, red peppers, and sugar snap peas, this quick meal is perfect for a healthy weeknight dinner.
In a small jug or bowl, whisk together the honey, lemon juice, chicken stock, and soy sauce until well combined; set this sauce mixture aside.
Place the chicken chunks in a bowl and toss with cornflour until every piece is evenly coated.
Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat. Fry the chicken for 5-7 minutes, turning occasionally, until it changes color and becomes golden and crisp at the edges.
Add the sliced carrots and red pepper chunks to the pan and stir-fry for another minute.
Pour the prepared lemon sauce into the pan and bring to a simmer. Add the sugar snap peas and cook for 5-10 minutes, allowing the sauce to thicken and bubble until the chicken is fully cooked and the vegetables are tender.
Serve hot over a bed of noodles or steamed jasmine rice.
For an extra kick, add a pinch of red pepper flakes or some grated fresh ginger to the sauce. If you prefer a thicker glaze, mix an extra teaspoon of cornflour with a splash of cold water and stir it in during the final simmering stage.