Honey, lemon and ginger stir-fry

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Ready in 20 minutes, this tasty chicken and veg stir-fry is packed with goodness from sesame seeds, fresh ginger and honey.

Ingredients

2tbsp sesame seeds
1tbsp sunflower oil
4 chicken breasts, finely sliced into strips
6cm piece peeled ginger, finely chopped
1 yellow pepper, sliced into strips
1 leek, sliced on the angle into 0.5cm rings
1 (200g) mixed pack mange tout and baby sweetcorn (mange tout halved on the angle and sweetcorn cut into small disks)
4 portions wholewheat noodles (soaked according to pack instructions)
1tbsp runny honey
Juice of a whole lemon
6tbsp dark soy sauce
1tbsp sesame oil

Lightly toast the sesame seeds in a dry wok, on a medium heat. When lightly toasted set aside.
Heat the sunflower oil in the wok and add the chicken. Cook until tender.
Add the ginger, pepper, leeks and baby sweetcorn pieces. Add a couple of tablespoons of water and stir fry for 3-5 mins until the vegetables are tender but retain bite.
Add the mange tout and the pre-soaked noodles then toss in the chicken and vegetables.
Add the lemon juice, honey, soy sauce and sesame oil. Toss again until coated. Serve, sprinkled with the toasted sesame seeds.