Recipe: Sticky Lemon Chicken

Ingredients - serves 2



1 tbsp honey

juice of 1/2 lemon

125ml chicken stock

1/2 tbsp soy sauce

1 large chicken breast, trimmed and cut into chunks

1/2 tbsp cornflour

1 tsp oil, vegetable or olive

2 carrots, peeled and finely sliced

1 red pepper, de-seeded and cut into chunks

1 cup green beans, or sugar snap peas



Method -



If using green beans, boil the green beans for 15 mins, then drain on some kitchen roll and put to one side.



In a jug mix together the honey, lemon juice, stock and soy sauce, set aside.



Toss the chicken in the cornflour.  I put both in a plastic bag, tie a knot in the top and then you can work the cornflour around the chicken pieces.



Heat the oil in a non-stick frying pan and fry the chicken until it starts to brown.



Add the carrots and red pepper and fry for 1 minute.



Pour the jug of stock into the pan and bring to a simmer.  Add the beans or sugar snap peas and bubble everything together for around 5 minutes, until the chicken is cooked and the vegetables are tender.



Serve over a bed of noodles.



Cornflour