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

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