Weeknight dinner: Chilli Lemon Chicken

Dinner in under 20 minutes.

I know that it wasn’t very long ago that I posted a stir fry recipe but I made this recently and thought I would share.

There is minimal preparation and a very short cooking time for this dish so it makes it ideal as a weeknight dinner. Don’t spend money on a Chinese take away when you can cook this yourself.

If you don’t like 2-minute noodles then use a packet of microwaveable rice as the side dish instead.

Ingredients – serves 4:

  • 500g/1 lb chicken tenderloins (or chicken breasts), cut into bite-sized pieces
  • 1 tbsp plain flour
  • 1/2 tbsp vegetable oil
  • 1 medium carrot, finely sliced
  • 1 red caspsicum (bell pepper), diced
  • 1/4 cup lemon juice (from a bottle is fine)
  • 1 garlic clove, crushed
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 cup chicken stock (I used a chicken Oxo stock cube and hot water)
  • 1 long red chilli, de-seeded and finely diced
  • 2 handfuls sugar snap peas
  • 2-minute noodles or microwaveable rice, to serve


  • Toss the chicken pieces in the flour. This will help thicken the sauce later.
  • Add the oil to a large wok and place over a medium-high heat on the stovetop. Add the chicken pieces and cook for a few minutes, stirring regularly, until the chicken is sealed all over.
  • Add the carrot and capsicum (bell pepper) to the pan and stir. Cook for a minute.
  • Put the lemon juice, garlic, honey, soy sauce and chicken stock in a jug and whisk to combine. Add to the wok and bring to the simmer. Cook for 2 minutes.
  • Add the red chilli and sugar snap peas. Cook for 2 minutes or until the chicken is cooked through.
  • Remove from the heat whilst you prepare your noodles or rice. (The sugar snap peas will continue to cook in the hot liquid, but they should still have a nice crunch to them.)
  • Serve and enjoy!

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