Ingredients
10 oz. chicken breast, boneless, skinless, thinly sliced
1 Tbsp lemon rind, grated
1⁄2 inch ginger root, grated
2 cloves garlic, grated
2 Tbsp grapeseed oil
1⁄2 red bell pepper, seeded, thinly sliced
1⁄2 green bell pepper, seeded, thinly sliced
2 carrots, peeled, slivered
4 oz. fine green beans
2 Tbsp oyster sauce
pinch sugar
white pepper, to taste
1⁄2 cup salted peanuts, lightly crushed
Preparation
Thinly slice green onions, green pepper, red pepper and carrots.
Grate lemon peel, garlic and ginger root.
Add 1 T. oil to wok and heat on high. Add green pepper, red pepper, carrots and green beans. Stir fry for 5 minutes.
Remove vegetables to serving bowl.
Add 1 T. oil to wok and heat on high. Add green onions, ginger, garlic and lemon peel. Stir fry for 30 sec.
Add chicken strips. Stir fry until chicken is cooked, about 5 min.
Return vegetables to wok.
Add water sugar, pepper and oyster sauce. Stir and heat for 2-3 min.
Transfer to serving bowl. Sprinkle with crushed peanuts. Serve with brown rice.
