1. Combine rind and juice, chilli, garlic, ginger and coriander in a large non-metallic bowl. 2. Add the chicken, toss well, then cover with plastic wrap and refrigerate for 20 minutes. 3. Heat a wok over high heat. 4. Heat half the oil, swirling to coat the wok. 5. Drain the chicken and stir-fry in batches for 5 minutes or until lightly browned. 6. Remove from the wok. 7. heat the remaining oil, then add the zucchini and stir-fry for 2 minutes. 8. Add the corn, capsicum and soy sauce and stir-fry for a further 2 minutes. 9. Return the chicken to the wok, add the bean sprouts and stir-fry for 1 minute. 10. Serve over rice or noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
