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
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.