Chicken Stirfry Recipe

• 2 tsp Brown sugar
• 4 Tbsp. Soy sauce
• 1 tsp Cornflour
• 1 Tbsp. Lemon juice For the stirfry
• 375 gm Chicken breast, skinless, cut into 5cm (2inch) strips (12oz)
• 2 tsp Extra virgin olive oil
• 2 stalk celery, cut into 5cm (2inch) sticks
• 2 x Carrots, peeled and cut into 5cm (2inch) sticks
• 1 x Red pepper, deseeded and cut into 5cm (2inch) sticks
• 8 x Salad onions, cut into 5cm (2inch) diagonals
• 175 gm Bean sprouts, (6 ounce)

Directions