Lemon Chicken Stir Fry (adapted from Eating Well)
juice 1 lemon
100ml chicken stock
3 tbsp soy sauce
2 tsp cornflour
1 tbsp oil
4 chicken breasts, trimmed and cut into 1-inch pieces
2 carrots, sliced on the diagonal
2 red peppers, cut into chunks
150g sugar snap peas
1 bunch spring onions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic
Grate 1 tsp lemon zest and set aside. Whisk the lemon juice with stock, soy sauce and cornstarch in a small bowl.
Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs.
Add the peppers and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add sugar snap peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.
Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add spring onion greens, beansprouts and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes. Serve with noodles or over rice.