Lemon chicken and rice stir-fry
| 200 g | chicken, cut into small strips |
| 1 tbsp | sunflower oil |
| 200 g | cooked rice |
| 100 g | frozen peas |
| 100 g | sugar snaps |
| 100 g | sweetcorn or baby corn chopped |
| 2 | spring onions, chopped |
| 1 tbsp | sesame seeds |
| ½ | lemon, juiced (add the zest if you like) |
| Put all the marinade ingredients into a non-metallic bowl and add the chicken. Leave to marinate, until ready to cook. |
| Add the oil to a wok or deep frying pan and fry the chicken. Reserve the marinade. Stir-fry for 3-4 mins, then add the veg and stir-fry for a further 2-3 mins. |
| Add the rice and the reserved marinade, along with 2-3tbsp water and stir-fry until piping hot. Toss the spring onion through the rice and serve sprinkled with the sesame seeds. |