1 tbsp golden syrup
juice 1 lemon
250ml chicken stock
1 tbsp soy sauce
4 chicken breasts, cut into chunks
1 tbsp cornflour
1 tsp vegetable oil
2 carrots, finely sliced
1 red pepper, cut into chunks
140g sugar snap peas
In a jug, mix together the golden syrup, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it’s completely coated.
Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
Add the carrots and red pepper, then fry for 1 min more.
Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.
Recipe from Good Food magazine, October 2008