1 lb. boneless chicken breasts
1 lemon
1 clove garlic
2 tbsp. soy sauce
1/4 c. salted peanuts
1/2 lb. green beans
Salt to taste
1/3 c. chicken stock or canned broth
1 tbsp. cornstarch
2 tbsp. oil

Cut chicken into strips. Squeeze 1 tablespoon lemon juice and mince garlic. Marinate chicken in lemon juice, garlic and 1 tablespoon soy sauce in a bowl. Cook string beans until tender about 8 minutes in boiling water, drain. Chop peanuts. Combine 1 tablespoon soy sauce, stock and cornstarch. Heat oil in large frying pan or wok. Remove chicken from marinade and add to hot pan. Cook, stirring constantly until chicken is done, about 5 minutes. Push chicken to one side and stir in stock mixture to pan drippings. Stir chicken into sauce and add cooked beans. Cook until beans are heated through about 1 minute. Serve sprinkled with lemon rind and peanuts over rice. Per serving: 268 calories (without rice).