1 1/2 Tbsp Canola Oil
1 lb Chicken Tinderloins, cut into bite sized pieces
1 Jalapeño (minced)
1 bunch Green Onions or scallions, sliced thinly (separate greens and whites)
2 cups Mushroom caps, sliced ( I used canned and it was fine)
1 Tbsp grated Ginger
1 cup light Coconut Milk
2 Tbsp Fish Sauce
1 1/2 Tbsp Lime Juice
1 Tbsp Brown Sugar
1 tsp Curry Powder
6 cups sliced Napa Cabbage
1/2 cup chopped Basil
Heat 2 Tbsp Canola Oil in a wok over MEDIUM-HIGH heat.
Add Chicken and cook until done then transfer to a plate.
Add 2 more Tbsp Canola Oil to the wok and add Jalapeño, Onion Whites, Mushrooms, and Ginger. Cook and stir for about 1 minute.
Stir in Coconut Milk, Fish Sauce, Lime Juice, Brown Sugar, and Curry Powder. Cook and stir for 3 minutes.
Stir in cabbage and chicken and cook for 3 minutes.
Add Basil and serve topped with Green Onion Greens.