Slimming World Recipe

Lemon Chicken

Method

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

2. 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 it’s starting to crisp up at the edges. Add the carrots and chopped chilli and stir-fry for 1 minute.

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This recipe is packed full of fresh and tasty veg and chicken. With the flavour hit of Lemon to tantalise your tastebuds!

Ingredients:

3. Pour your sauce into the pan and bring to a simmer, then add the sugar snap peas and let it all 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 an Extra Easy SP day, this is also great with plain boiled rice.

Serves: 4 Ready in: 20 mins

1 level tsp sweetener granules

Juice of 1 lemon

300ml hot chicken stock

2 tbsp light soy sauce

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

1 level tbsp cornflour

Low-calorie cooking spray

3 medium carrots, halved lengthways and thinly sliced diagonally

1 red chilli, deseeded and finely chopped, plus shredded chilli to serve

200g sugar snap peas

2 spring onions, shredded, to serve

Syns per serving: 1/2 Syn

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