Sticky lemon chicken

Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?

  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 236
  • fat 3g
  • saturates 1g
  • carbs 15g
  • sugars 10g
  • fibre 0g
  • protein 38g
  • salt 1.25g


  • 1 tbsp honey
  • juice 1 lemon
  • 250ml chicken stock
  • 1 tbsp soy sauce
  • 4 chicken breasts, cut into chunks
  • 1 tbsp cornflour
  • 1 tsp vegetable oil
  • 2 carrots, finely sliced
  • 1 red pepper, cut into chunks
  • 140g sugar snap peas


  1. In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it’s completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.

  2. Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

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