Mix together the turmeric, ginger, salt, pepper, cumin, coriander and sugar in a bowl until well combined.
Cut chicken into bite-sized strips.
Add to the spice mixture and stir to coat thoroughly.
Prepare the vegetables.
Cut the spring onions, celery and peppers into 2 in long thin strips.
Cut the courgettes at a slight angle into thin rounds and top and tail the mangetouts.
Heat the oil in a large frying pan or wok.
Stir fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary.
Remove from the pan and keep warm.
Add a little more oil to the pan and cook onions, celery, peppers and courgettes over a medium heat for about 8-10 minutes, until beginning to soften and turn golden.
Add the mangetout and cook a further 2 minutes.
Return the chicken to the pan, with the lime juice and honey.
Cook for 2 minutes.
Adjust the seasoning and serve immediately.
“Dyno-mite!!! We love stir-fry and this is one of the best we have tried. The chicken coated in the seasonings and spices really jazzes things up. The veggies made the stir-fry so colorful and tasty. The lime-honey sauce just tops it of with a wonderful sweet-sour flavor. I served this with steamed rice. We salute you Evie*”
“Great recipe, we really enjoyed it. The sugar snap peas (Mange-touts paeas) didn’t look fresh so I took the liberty of using frozen green. Because we are “HOT” spice hounds I added 3 tbsp Thai Chili sauce and omitted the caster sugarThe lime honey combination is just the right finishing touch.This was SOooo good Thanks Evie* for another tasty meal”
“I made this for the first time for a dinner party. I was really disappointed and whilst I followed the recipe letter for letter it was bland. Sorry!Next day I jazzed up the leftovers a little with a handful of coriander, a generous dollop of oyster sauce and sprinkling of chopped peanuts, but still bit bland. “