Sticky Lemon Chicken

Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 1cm pieces. Roughly chop the Asian greens. Zest the lemon to get a generous pinch, then slice into wedges. Cut the chicken thigh into 2cm pieces.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and capsicum and cook until tender, 4-5 minutes. Add the Asian greens and cook until tender, 1-2 minutes. Season with a pinch of salt and pepper, then transfer to a medium bowl and cover to keep warm. While the veggies are cooking, in a small bowl, combine the honey, 1 crumbled chicken stock cube, warm water, soy sauce, lemon zest and a generous squeeze of lemon juice. Set aside.

In a large bowl, combine the plain flour and chicken. Season with a pinch of salt and pepper and toss to coat. Return the frying pan to a medium-high heat with enough olive oil to cover the base of the pan. Add the chicken and cook, tossing occasionally, until golden and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

Spoon out any excess oil in the pan. Add the honey-lemon mixture to the chicken in the pan and cook until slightly thickened, 3-4 minutes. Remove from the heat and return the veggies to the pan. Toss to coat.