Serves 4

2 tbsp tamari
2 tbsp rice vinegar
1½ tsp sesame oil
Salt and black pepper
3 chicken fillets, chopped into bite-sized pieces
270g broccoli, chopped into florets
1 tbsp vegetable oil

For the sauce:
180ml gluten-free chicken stock
Zest and juice of 1 lemon
2 tbsp honey
1 x 3cm piece of fresh ginger, grated
2 garlic cloves, crushed
1 tsp sriracha (optional)
1 tbsp cornflour

1. In a bowl, whisk together the tamari, rice vinegar, sesame oil and some salt and pepper. Add the chicken and toss to coat.
2. Cover and place in the fridge to marinate for at least 15 minutes or up to four hours.
3. In a bowl or jug, whisk all of the ingredients for the sauce together.
4. Heat a wok or large pan over a high heat.
5. When the wok is hot add half a tablespoon of vegetable oil. Cook the broccoli florets for 2-3 minutes until it is bright green, but still crisp. Remove to a plate.
6. Add another half tablespoon of oil to the wok, then add the chicken, reserving the marinade in the bowl.
7. Stir fry the chicken for 3-4 minutes until it is cooked through. Return the broccoli to the wok.
8. Add the sauce to the wok and stir for 3-4 minutes until it starts to thicken.
9. Serve the lemon and honey chicken over rice, quinoa or gluten-free noodles.

Per serving: 330kcals, 13.2g fat (3.1g saturated), 20.1g carbs, 10.6g sugars, 32.7g protein, 3g fibre, 0.806g sodium