Ginger and lemon chicken

1 Combine the marinade ingredients. Cut the chicken breast into small bite-sized pieces and place in a shallow dish. Pour the marinade over the chicken and place in the fridge to marinate for at least 2 hours, or overnight.

2 Prepare the vegetables; cut the mushrooms, carrots and courgettes into slices of similar size to the chicken. Finely slice the spring onion.

3 Once ready to cook, strain the chicken, reserving the marinade. Heat a pan or wok until hot. Add the chicken, a quarter at a time, until tinged golden brown. Remove each batch from the pan before adding the next.

4 Add the remaining oil with the mushrooms, carrot (blanched) and courgettes and stir-fry for 4-5 minutes.

5 Return the chicken to the pan. Add the soy sauce with the reserved marinade, honey, spring onions and pine nuts. Bring to the boil and cook for a further 2 minutes. The sauce can be thickened with a teaspoon of cornflour if you wish.

6 Serve immediately with rice or noodles.