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.
Add the chicken and stir-fry for 2 minutes. Then add the vegetables and stir-fry for 4-5
minutes, until the chicken is cooked and the vegetables are almost cooked. Make this speedy dish a
little hotter by adding more fresh root ginger.
Finally stir in the oyster sauce, sugar and seasoning to taste and stir-fry for another minute
to mix and blend well. Serve at once, sprinkled with the peanuts and coriander leaves and
accompanied with cooked rice.