Directions

1. 1) Stir the lemon juice, soy sauce and honey into the stock and set aside.
2. 2) Put the cornflour in a small bowl and roll the chicken around in it to coat.
3. 3) Fry the chicken in a hot wok for a few minutes, followed by all of the veg.
4. 4) Pour in the lemon stock mixture and simmer for about 5 minutes until everything is cooked through and hot.
5. 5) Serve with steamed basmati rice.