Pan-fried lemon chicken with snow peas and rice

Ingredients

For 1 serving

• Chicken breast130 g
• Cornstarch2 teaspoons
• Lemon juice2 tablespoons
• Lemon zest1 teaspoon
• Honey2 teaspoons
• Chicken broth80 ml
• Snow peas120 g
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, celery,

In season: April – June

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile top and tail the mangetout, pulling off the side string. In a small bowl mix the lemon juice and zest, honey, chicken stock and half the cornflour.
3. Cut the chicken breast into slices about 1 cm thick and coat them in the remaining cornflour, shaking off the excess.
4. Heat the groundnut oil in a frying pan over medium-high heat and brown the chicken for 3 minutes per side, until golden and cooked through.
5. Add the mangetout and stir-fry for 2 minutes, until bright green and still crisp.
6. Stir the lemon sauce again, pour it into the pan and cook for 1 minute, until it thickens and turns silky; serve with the rice.