Lemon chicken stir fry

Wendy Barrie: Food writer

Ingredients: serves 2

1 dstsp rapeseed oil
200 g chicken (or turkey, cut into strips)
1 red pepper (de-seeded & cut into strips)
1 courgette (cut in chunks)
2 spring onions
dash soy sauce
black pepper (freshly milled)
150 ml light bouillon stock (or water)
1 lemon

Method:

Heat oil in wok/frying pan.
Sauté chicken to seal and brown.
Add pepper, stirring over a medium high heat for a couple of minutes.
Add courgette and continue process.
Add remaining ingredients with the juice of half the lemon.
Thicken with a little cornflour if wished.

To serve:

Serve with boiled noodles / wholegrain rice with a wedge of lemon.

Recipe tips:

Keep all meat and fish products in the fridge, unless you plan to freeze them.