Thai Chicken And Vegetable Stir-Fry

• 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

1. Thinly slice green onions, green pepper, red pepper and carrots.
2. Grate lemon peel, garlic and ginger root.
3. Add 1 T. oil to wok and heat on high. Add green pepper, red pepper, carrots and green beans. Stir fry for 5 minutes.
4. Remove vegetables to serving bowl.
5. Add 1 T. oil to wok and heat on high. Add green onions, ginger, garlic and lemon peel. Stir fry for 30 sec.
6. Add chicken strips. Stir fry until chicken is cooked, about 5 min.
7. Return vegetables to wok.
8. Add water sugar, pepper and oyster sauce. Stir and heat for 2-3 min.
9. Transfer to serving bowl. Sprinkle with crushed peanuts. Serve with brown rice.

chicken breast, lemon rind, ginger root, garlic, grapeseed oil, red bell pepper, green bell pepper, carrots, green beans, oyster sauce, sugar, white pepper, peanuts

Taken from www.epicurious.com/recipes/member/views/thai-chicken-and-vegetable-stir-fry-50171757 (may not work)