In a jug, mix together the honey, lemon, stock and soy, then set aside. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.

Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas or green beans and bubble everything together for 5-10 mins until the chicken is cooked and the veg are tender. Sprinkle with toasted nuts and serve with basmati rice.