• 2 tsp canola oil
• 500g chicken breast fillets, thinly sliced
• 3 spring onions, sliced
• 200g broccolini, cut into 5cm pieces
• 200g snow peas, trimmed
• 1 red capsicum, sliced
• 2 tbsp water
• 1/3 cup lemon juice
• 2 tbsp water
• 1/3 cup Equal Spoon for Spoon
• 1 tbsp sherry
• 2 tbsp reduced salt chicken salt
• 3 tsp corn flour

Heat the oil in a wok, add the chicken breast and stir-fry over a high heat for 5 minutes or until browned. Add the spring onions, broccolini, snow peas, capsicum and water and stir fry for 3 minutes or until the vegetables are bright and tender. Whisk together the lemon juice, water, Equal, sherry, stock and corn flour and stir to dissolve the Equal. Add to the wok and stir until boiling.

Serve on a bed of steamed rice.