Add the garlic, ginger, peanut butter, lime juice and zest, soy sauce and red pepper flakes to a small bowl and mix together.
To a large frying pan add your canola oil on high heat.
Add the zucchini, carrots and bell peppers to the pan and cook until just wilted, 3-4 minutes, stirring occasionally.
Add in the chicken, sauce, cilantro and green onions and toss together until all warmed through.
Garnish with peanuts and wedges of lime if desired.
