For the chicken, cut the chicken into thin strips, and simply marinate with some Thai peanut dressing (I found a good Thai Peanut vinagairette at Trader Joes)
For the Vegetables:
1 large onion, Diced ginger, Lemon Zest, Carrots, Celery, Red Pepper, Sugar Snap Peas or green beans, Coconut Milk, Vegatable (or chicken) broth, cumin, sweet chili sauce, Fresh cilantro.
julienne celery, carrots, red pepper, onion, and set aside along with sugar snap peas or green beans.
Heat oil in wok or skillet and add onion and 1 tsp cumin, stir fry until golden. Add carrots, chopped ginger and Lemon Zest,and stir fry with onion for a couple of minutes till firm. Add celery and pepper till they have just begun to soften. Add 1/2 C of coconut milk and 1/2 C of stock along with 1 tbs sweet chili sauce and simmer uncovered until sauce reduces. Add peas or beans with the clantro and cook until beans are tender...
As vegetables are finishing, in a large skillet or Wok, stir fry the chicken at fairly high heat until done to your liking... add peanuts at the end and set aside with some extra peanut sauce. Top with chopped green onion.
I added some of the Lemon Zest and Chopped ginger to the Black rice also to tie the flavors together a little bit.