• ½ lb Boneless chicken breast
• ½ lb Mixed vegetables
• 4 Small red chile peppers
• ½ Stalk lemon grass
• 2 Kaffir lime leaves
• 2 T Oil ½ c Coconut milk
• 2 T Fish sauce
• 15 Basil leaves
• 1 C Chopped cabbage

Thinly cut chicken into 2-inch strips. Cut veggies into thin strips.

Grind together red chili peppers, lemon grass, and kaffir lime leaves.

Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables) and cook for five minutes of until cooked.

Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.

Note: For mixed vegetables, choose from amoung bell peppers, string beans, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms.

Preparation time: 20 minutes
Cooking time: 10 minutes

I modified this recipe to do both chicken and veggies. The original had you do either one or the other. Why not both?!

Recipe Source