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2. Place ginger in blender or food processor and
mince, about 30 seconds; add chilies, remaining 1 tbsp soy sauce, vinegar,
sugar and ½ tsp grated lime peel. Blend or process for about 1 minute; set
aside. 3. 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.
4. Pour ginger sauce mixture over chicken and
continue to stir fry over high temperature until sauce thickens, about 2
minutes.
5. Sprinkle with lime juice and top with mint.
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