ingredients
serves 4
1 piece lemon grass (or the rind of 1/2 lemon)
1/2 in piece fresh root ginger
1 large garlic clove
2 tbsp sunflower oil
10 ounce lean chicken, thinly sliced
1/2 red pepper, seeded and sliced
1/2 green pepper, seeded and sliced
4 scallions, chopped
2 medium carrots, cut into matchsticks
1/4 pound fine green beans
1/4 cup peanuts, lightly crushed
2 tbsp oyster sauce
pinch of sugar
salt and black pepper
cilantro leaves, to garnish
method
1. Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in a skillet over a high heat. Add the lemon grass or lemon rind, ginger and garlic, and stir-fry for 30 seconds until brown.
2. Add the chicken and stir-fry for 2 minutes. Then add all the vegetables and stir-fry for 4 - 5 minutes, until the chicken is cooked and the vegetables are almost cooked.
3. Finally, stir in the peanuts, oyster sauce, sugar and seasoning to taste. Stir-fry for another minute to blend the flavours. Serve at once, sprinkled with the cilantro leaves and accompanied by rice.
12 users have helped to rate this recipe.
more information
Make this quick supper dish a little hotter by adding more fresh root ginger, if liked.
