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chicken breast lemon rind ginger root garlic grapeseed oil red bell pepper green bell pepper carrots green beans oyster sauce sugar white pepper peanuts
Viewed: 46 - Published at: 10 months agoIngredients
- 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
Method
- 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.
