Thai Chicken And Vegetable Stir Fry
|Lemon grass stalk/The rind of 1/2 lemon||1|
|Fresh root ginger piece||1⁄2 Inch|
|Garlic clove||1 Large|
|Sunflower oil||30 Milliliter (2 Tablespoon)|
|Lean chicken||10 Ounce, thinly sliced (275 Gram)|
|Red pepper||1⁄2 , seeded and sliced|
|Green pepper||1⁄2 , seeded and sliced|
|Spring onions||4 , chopped|
|Carrots||2 Medium, cut into matchsticks|
|Fine green beans||4 Ounce (115 Gram)|
|Peanuts||1 Ounce, lightly crushed (25 Gram)|
|Oyster sauce||30 Milliliter (2 Tablespoon)|
|Black pepper||To Taste|
|Coriander leaves||4 (For Garnish)|
1. Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in a frying pan 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 coriander leaves and accompanied by rice.