Chinese Lemon Chicken in a Wok | 20-Minute Dinner

Cut the chicken breast into thin, bite-sized strips. Toss with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce, then let it rest for 5 minutes.

Finely zest the lemons, then squeeze their juice (approx. 60-70 ml lemon juice). Whisk together the lemon juice, honey, remaining soy sauce, 1 teaspoon of cornstarch, and 50 ml of water until smooth.

Slice the red bell pepper into thin strips and cut the spring onions into diagonal slices. Peel and finely grate or cut the ginger into matchsticks, and mince the garlic. Rinse the sugar snap peas and trim the ends.