Stir-fried Chicken with Lemon and Ginger

• 1 teaspoon grated fresh lemon rind
• 80 ml lemon juice
• 1 small fresh red chile, finely chopped
• 1 clove garlic, crushed
• 1 tablespoon grated fresh ginger
• 2 tablespoons chopped fresh coriander leaves
• 700 g skinless chicken breasts, sliced
• 2 tablespoons peanut oil
• 200 g zucchini, halved lenghtways,and cut into half-moon discs about 1 cm thick
• 1 red capsicum, deseeded and cut into thin strips
• 150 g baby corn, quartered
• 40 ml soy sauce
• 200 g bean sprouts

1. Combine rind and juice, chilli, garlic, ginger and coriander in a large non-metallic bowl.
2. Add the chicken, toss well, then cover with plastic wrap and refrigerate for 20 minutes.
3. Heat a wok over high heat.
4. Heat half the oil, swirling to coat the wok.
5. Drain the chicken and stir-fry in batches for 5 minutes or until lightly browned.
6. Remove from the wok.
7. heat the remaining oil, then add the zucchini and stir-fry for 2 minutes.
8. Add the corn, capsicum and soy sauce and stir-fry for a further 2 minutes.
9. Return the chicken to the wok, add the bean sprouts and stir-fry for 1 minute.
10. Serve over rice or noodles.

lemon rind, lemon juice, red chile, clove garlic, ginger, fresh coriander leaves, chicken breasts, peanut oil, zucchini, red, baby corn, soy sauce, bean sprouts

Taken from www.food.com/recipe/stir-fried-chicken-with-lemon-and-ginger-52116 (may not work)