Sticky lemon chicken sw

1. Method
1. In a jug mix together the honey, lemon juice, stock and soy sauce, then set aside.

2. Toss the chicken with the cornflour so that it’s completely coated. Heat a non-stick frying pan sprayed with Fry Light, then fry the chicken until it changes colour and starts to become crisp around the edges.

3. Add the carrots and red pepper, then fry for 1 minute more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 minutes until the chicken is cooked and the vegetables are tender.

4. Serve with stir-fried vegetables and noodles, remembering to count the Syns if following the Original plan.