3/4 lb (375g) boneless skinless chicken breasts, cut into strips

3/4 lb (375g) boneless skinless chicken thighs, cut into strips

1 teaspoon (5 ml) fresh lemon grass, finely chopped or grated lime zest

3 tablespoons (45 ml) hoisin sauce

1 tablespoons (15 ml) rice vinegar

1/2 cup (125 ml) coconut milk

1 cup (250 ml) chicken broth

1 onion, cut into small wedges

2/3 cup (150 ml) crunchy peanut butter

1 to 1/4 to 1/2 tsp (2.5 ml) cayenne pepper

1 zucchini, halved lengthwise and sliced on the bias

2 red bell peppers, sliced into strips

20 very fine Chinese green beans or green beans cut in half lengthwise, blanched

Salt and pepper

In a bowl, combine the chicken, lemon grass, hoisin sauce and rice vinegar. Let marinate for 20 minutes at room temperature.

In a saucepan, bring the coconut milk, broth and onion to a boil.

Add the peanut butter and cayenne pepper. Stir until the sauce is smooth.

Add the chicken and cook, stirring over medium heat for 5 minutes. Add the vegetables and cook 10 more minutes. Season with salt and pepper. Serve with rice or rice vermicelli noodles.

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