LEMON CHICKEN WITH SUGAR SNAP PEAS

Lemon chicken with sugar snap peas image

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

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 12

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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 pea
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

Steps:

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

Nutrition Facts : Calories 308 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium