2 tbsp canola oil
3 lean chicken breasts, cut into chunks
2 peeled carrots, sliced
250g green beans, trimmed and halved
1 1/2 cups chicken stock
Juice of 1 lemon
1 tbsp honey
1 tbsp light soy sauce
1 tbsp cornflour mixed with 2 tbsp cold water
1/4 cup cashew nuts, lightly toasted
2 spring onions, finely sliced

1. Heat the oil in a frying pan, add chicken chunks and stir-fry for 5 minutes to brown. Remove to one side. Add carrots and beans to the pan and stir-fry for 2 minutes, then remove to one side.

2. Add chicken stock, lemon juice, honey and soy sauce to the pan. Stir the combined cornflour and water into the stock mixture in the pan. Stir over heat until the sauce bubbles and thickens.

3. Return the chicken and vegetables to the pan and simmer gently for 5 minutes, until chicken is cooked and vegetables are tender.

4. Serve with steamed rice and topped with cashew nuts and spring onions.