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.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and capsicum and cook until tender, 4-5 minutes. Add the Asian greens and cook until slightly wilted, 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, the warm water, soy sauce, lemon zest and a generous squeeze of lemon juice.

In a large bowl, combine the plain flour and the 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 coat the base of the pan. Add the chicken and cook, tossing occasionally, until golden and cooked through, 5-6 minutes.

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