Sweet Chilli Chicken Stir-Fry

• Meanwhile, thinly slice capsicum. • Zest lemon to get a good pinch, then slice into wedges. • Cut chicken thigh into 2cm chunks. • In a small bowl, combine sweet chilli sauce, oyster sauce, the soy sauce, the water (for the sauce), lemon zest and a good squeeze of lemon juice.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli & carrot mix and capsicum, tossing, until tender, 6-8 minutes. Transfer veggies to a bowl. Cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Reduce heat to low, then add sweet chilli mixture and half the crushed peanuts. Cook, stirring, until slightly thickened, 1 minute.