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Lemon chicken with sugar snap peas

Rustle up this midweek stir-fry that rivals any takeaway. The tangy sauce is flavoured with Chinese five-spice and lots of ginger

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 308
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 10
  • Protein 34
  • Fat 10
  • Fibre 2
  • Salt 0.9

Nutrition per serving

  • Calories 308
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 10
  • Protein 34
  • Fat 10
  • Fibre 2
  • Salt 0.9

Ingredients

  • 2 tbsp vegetable oil, plus 1 tsp
  • 3 skinless chicken breasts, cut into long strips
  • ½ tsp Chinese five-spice powder
  • 2 tbsp plain flour
  • thumb-sized piece ginger, shredded
  • 250g sugar snap peas
  • 2 spring onions, sliced
  • 3 lemons, 2 zested and juiced, the other thinly sliced
  • 1 tbsp soy sauce
  • 2 tbsp liquid chicken stock
  • 2 tbsp clear honey
  • 2 tsp cornflour, dissolved in 1 tbsp water

Method

  1. In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.

  2. Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five-spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2-3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.

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