Thai Chicken with Basil and Mint

Serves: 4

1 1/2 Tablespoons flour
2 or 3 chicken breast halves, boned, skinned, and cut into 1/2 to 3/4 cubes
2 Tablespoons brandy
2 Tablespoons soy sauce
2 to 3 red jalapenos, chopped
1 Tablespoon vinegar
1 Tablespoon sugar
1/2 teaspoon powdered lemon grass or lemon peel
2 Tablespoons vegetable oil
4 to 5 shallots or green onions
Juice of 1/2 lime
1/4 cup chopped basil leaves
1/4 cup fresh mint leaves
1/4 cup cilantro leaves
2 to 3 Tablespoons coarsely chopped peanuts (optional)
4 lime wedges as garnish

Sprinkle flour over chicken; toss brandy and 1 Tablespoon soy sauce. Set aside. For sauce mixture, combine chiles, vinegar, sugar, lemon grass, and remaining soy sauce. Set aside.

Stir fry chicken until done. Add green onions and cook until heated. Pour sauce over chicken and cook over high heat for a moment or two until sauce thickens. Squeeze lime over chicken and sauce. Top with basil, mint, cilantro, and peanuts. Garnish with lime wedges.