Recipes : Lemon Chicken With Sugar Snap Peas
Lemon Chicken With Sugar Snap Peas
Ingredients
2 tbsp vegetable oil, plus 1 tsp
3 skinless chicken breast, 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 onion, sliced
For the sauce
3 lemon, 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
3 skinless chicken breast, 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 onion, sliced
For the sauce
3 lemon, 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
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.
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.
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