Cantonese Lemon Chicken

1 level tsp of sweetner granules

Juice of 1 lemon

330ml hot chicken stock

2 tbsp light soy sauce

4 skinless and boneless chicken breasts, cut into bite size chunks

200g sugar snap peas

1 level tbsp cornflour

Low calorie cooking spray

3 medium carrots, halved lengthways and thinly sliced diagonally

1 red chilli, deseeded andfinely chopped, plus shredded chilli to serve

2 spring onions - shredded

Make your sauce by mixing the sweetner, lemon juice, stock, and soy sauce in a jug.Toss the chicken in the cornflour.

Spray a wide non-stick frying pan with low-calorie cooking spray and put it over a medium high heat. Fry the chicken for a few minutes or until its starting to crisp up at the edges.Add the carrots and chopped chilli and stir fry for 1 minute.

Pour your sauce into the pan and bring to a simmer and then add the sugar snap peas and let it bubble for 5 minutes or until the chicken is cooked through and the vegetables are tender. Scatter over the shredded spring onions and red chilli to serve.

If you’re not on and Extra Easy SPday, this is also great with plain boiled rice.

(Slimming World Recipe - 1/2 syn on SP)