When you’re in a hurry this is an ideal recipe to choose for dinner. With a bit of prep this healthy colourful dinner can be on the table in just 30 minutes.

Tender chunks of chicken cooked with carrots, red pepper, baby sweetcorn and sugar snap peas covered in a rich tangy sauce.

Serves 4.

1 level tbs sweetener

Juice of 1 large lemon

300ml chicken stock

2tbs light soy sauce

½ tsp lazy chilli

4 skinless and boneless chicken breasts, cut into bike size chunks

2 level tbs cornflour

Black pepper

Low calorie cooking spray

3 carrots, peeled, halved lengthways and thinly sliced diagonally

1 large red pepper, cored and sliced

175g baby sweetcorn, halved lengthways

200g sugar snap peas

2 spring onions, washed and sliced for garnish

Method

Mix together the sweetener, lemon juice, stock, soy sauce and lazy chilli then set aside.

Toss the chicken in the cornflour to coat evenly.

Spray a large, non – stick frying pan with the low – calorie cooking spray and place over a medium heat. Add the chicken and fry for 5 minutes until coloured and starting to crisp up.

Add the carrots and stir fry for 2 minutes. Pour in the stock mixture and bring to a simmer.

Add the red pepper, baby sweetcorn and sugar snap peas and simmer everything gently together for 5 minutes or until the chicken is cooked through and the sauce has started to thicken.

Divide between 4 bowls, and scatter with the spring onions.

Serve with rice and extra vegetables.