Method
Mix together chilli powder, one tablespoon of the soy sauce and lemon juice. Chop chicken into strips. Mix chicken into marinade. Cover and leave to marinate for at least 20 minutes.
Chop vegetables into sticks
Heat the oil in a wok, add the rest of soy sauce and stir fry the carrots for 2 – 3 minutes. Remove from the pan.
Add marinated chicken to pan and cook for 5 ? 8 minutes.
Blend peanut butter, lemon juice and yogurt with remaining marinade.
Turn on wok and add spring onions, bean sprouts and cook for 2 minutes. Add carrots. Stir in the sauce and heat through. Serve immediately.
Serve with herby potato wedges.