1 1/2 lbs boneless chicken breast
2 tbsp flour
2 tbsp fish sauce
2 tbsp dark soy sauce
1 fresh ginger root
2 chili pepper
1 tbsp vinegar
1 tbsp sugar
3 cup nappa cabbage
4 green onion
1/4 cup mint
In medium bowl place chicken. Sprinkle with flour, turning to coat. Add fish sauce and 1 tbsp of the soy sauce; set aside.
Place ginger in blender or food processor and mince, about 30 seconds; add chilies, remaining 1 tbsp soy sauce, vinegar,sugar and 1 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.