Thai Lemon Chicken
Heat the oil in a large frying pan. Toss the chicken in 2 tbs cornflour and fry for 4-5 minutes until golden. Add the vegetables and fry for a further 1 minute.
Blend the remaining cornflour with the stock, honey, lemon zest and juice, sugar and Thai 7 Spice Seasoning. Add to the pan and bring to the boil, stirring.
Garnish with Coriander Leaf and serve with noodles or rice.