Name: Lemon chicken with sugar snap peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
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

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

For the sauce

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

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