1 1\/2 pounds boneless chicken breasts, cut in 1\/2-inch cubes
\n2 T. flour
\n2 T. fish sauce
\n2 T. dark soy sauce, divided
\n1 piece fresh ginger root, peeled, 1 1\/2 inches long
\n2 chili peppers, chopped
\n1 T. vinegar
\n1 T. sugar
\n1 lime, peel grated, juiced
\n3 C. nappa cabbage, chopped
\n4 green onions, chopped
\n1\/4 C. mint, chopped fresh<\/p>\n
In medium bowl place chicken. Sprinkle with flour, turning to coat. Add fish sauce and 1 T. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds; add chilies, remaining 1 T. soy sauce, vinegar, sugar and 1\/2 tsp. grated lime peel. Blend or process for about 1 minute; set aside. Into heated wok or Dutch oven over high heat, pour oil. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 pounds boneless chicken breasts, cut in 1\/2-inch cubes 2 T. flour 2 T. fish sauce 2 T. dark soy sauce, divided 1 piece fresh ginger root, peeled, 1 1\/2 inches long 2 chili peppers, chopped 1 T. vinegar 1 T. sugar 1 lime, peel grated, juiced 3 C. nappa cabbage, chopped 4 green onions, chopped 1\/4 C. mint, chopped fresh In medium bowl place chicken. Sprinkle with flour, turning to coat. Add fish sauce and 1 T. of…<\/p>\n