Fake Chinese Food by bookseller

I stir-fried some rough-chopped onion and blanched string beans in a little peanut oil until the beans got a little wrinkled and speckled with brown. I picked the meat off a soy-poached chicken leg, threw that into the pan to heat up, added a couple of tablespoons of spicy peanut sauce with a couple tablespoons of soy-poaching liquid to thin it down, brought it all to the boil and cooked until the sauce just glazed the chicken and veg, and dumped it all over some three-week-old leftover CHinese takeout rice that I nuked in the microwave.