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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

Nutrition: per serving

  • kcal308
  • fat10g
  • saturates1g
  • carbs21g
  • sugars10g
  • fibre2g
  • protein34g
  • salt0.9g

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.

Recipe from Good Food magazine, February 2014

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Comments, questions and tips (2)

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A star rating of 3 out of 5.4 ratings

steviebaron

Just use one lemon and only around 6 slices and add a tsp of sugar to the sauce as it's far to bitter as per the recipe

libby0 avatar

libby0

First of all, the preparation takes way longer than 10 minutes!

Second it tastes very bitter. I even added more honey and it still tasted unpleasant.

But it looks pretty!

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