This is a great, tasty stir fry that doesn't take long at all to prepare - its full of veggies and is a bright, summery dinner for an evening when the sun is shining. I enjoyed it with a tall glass of fruity iced water (from my very exciting, new water carafe!).
Serves 2
Ingredients
250g chicken (I used mini breast fillets this time but it works equally well with thigh fillets)
2 bell peppers (I used yellow and orange)
1 onion
1 carrot
Handful of mange tout
Clear honey
1 lemon
Flaked almonds
To Serve
This time around I served the stir fry with soba noodles but you could use egg noodles, steamed rice, or egg fried rice if you preferred.
1. Heat up a tablespoon of vegetable oil in a wok, when its up to temperature add the chicken and cook for around five minutes until browned off. Remove from the wok and drain on some kitchen roll.
2. Add the onion, carrot and zest of the lemon to the heated wok and cook for around 3-4 minutes, when the vegetables should have begun to soften. Then add the peppers and cook for a further 3 minutes, before adding the mange tout.
3. Once all the vegetables have softened, add a generous squirt of honey (around 2 tbsp), so that all the wok contents are coated, before squeezing in the juice of a lemon.
4. Serve with your accompaniment of choice, sprinkled with a few flaked almonds for added crunch.
Enjoy!
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