- For sauce, combine fish sauce, lime juice, and lemongrass or lemon peel in small bowl; set aside.
- Pour 2 tsp. oil into wok. Heat over med-high heat; stir fry onion and garlic in oil for 2 min. Add pineapple, cucumber, and jalapeno. Stir fry for 2 minutes more. Remove from wok.
- Add remaining 2 tsp. oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until chicken is tender and no longer pink. Return vegetables to wok. Add sauce. Cook and stir about 1 minute more until heated through.
- Serve immediately over rice. If desired, sprinkle with cilantro or parsley.
Matt assures me that they would never eat something like this in Thailand; nonetheless, it has Thai flavors so he'll eat it! I used white onion instead of red this time. Red is definitely better & gives the dish more color, but white is good, too, if you don't have red! Also, if you don't have jalapenos you can use red pepper flakes for some heat- I used both this time....we like it spicy!