Lemon chicken stir-fry
POULTRY MAIN DISH RECIPES
Who needs focal points when you can make this low-fat Chinese-style pan sear in 30 minutes?
Cooking Ingredients
- 2 tsp honey
- 2 lemons, squeezed
- 150ml chicken stock
- 2 tbsp soy sauce
- 4 chicken bosoms, cut into pieces
- 1 tbsp cornflour
- 1 tsp vegetable oil
- 2 carrots, finely cut
- 1 red pepper, cut into pieces
- 140g sugar snap peas
Cooking Direction
Technique
Stage 1
In a container, combine as one the honey, lemon, stock and soy, then put away. Throw the chicken in the cornflour so it's totally covered. Heat the oil in a non-stick griddle, then fry the chicken until it changes tone and begins to become fresh around the edges.
Stage 2
Add the carrots and red pepper, then fry for 1 min more. Empty the stock into the dish, bring to a stew, then add the sugar snap peas and air pocket everything together for 5-10 mins until the chicken is cooked and the veg are delicate. Present with noodles.