1lb Chicken breasts -cubed, boneless
3-4 stalks lemon grass -chopped finely
1 bunch green onions -chopped
2 T vegetable oil
2 fresh Thai chilis, seeded and shredded and/or some habanero to taste
4 t sugar
4 T fish sauce - Three Crabs brand
1/4 c roasted peanuts -chopped finely
salt & white pepper

Cut the chicken breast into bite size cubes and place into mixing dish.
Remove the outer leaves of the lemon grass and trim off the upper and lower sections., leaving the tender stalk. Chop the lemon grass very finely. Trim the green onions and chop. Toss the lemon grass and green onions with the chicken pieces, salt, and pepper. Cover and set aside for 30 minutes to absorb the flavors.
Start Jasmine rice. (I use 3 cups rice, 4 cups water in a rice cooker)
Heat the oil in a wok or skillet, add the chicken and saute to brown.
Mix the chili (I like this dish really hot), sugar, and fish sauce in a cup. Stir mixture to disolve. Add to chicken, and cook over medium heat for several more minutes until the chicken is cooked through.
Coarsley chop the peanuts and stir into the wok.
Serve with rice in a bowl.