Cut chicken into 1-inch pieces. In a medium bowl combine coriander, cumin, turmeric, nutmeg, cinnamon, ground red pepper, and cloves. Add chicken; stir to coat. Set aside.

For sauce, in a small bowl stir together water, vinegar, sugar, cornstarch, and salt. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions, sweet pepper, and lemon grass or lemon peel; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from the wok. Discard lemon grass, if used.

Add chicken mixture to the hot wok. Stir-fry chicken for 3 to 4 minutes or until no pink remains, scraping the bottom of the wok constantly to prevent spices from sticking. Push chicken from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked couscous or rice. Sprinkle with peanuts. Garnish with fresh rosemary, if desired. Makes 4 servings.

Prepare vegetables; cover and chill up to 4 hours.