| 1 1/2 | tb | Chile oil |
| 1 | | Red onion; diced |
| 2 | | Stalks lemongrass; very thinly sliced |
| 1/2 | | Red bell pepper; cut julienne |
| 1/2 | | Green bell pepper; cut julienne |
| 1/2 | | Yellow bell pepper; cut julienne |
| 2 | | Habanero chiles; stemmed, finely chop |
| 1 | | Jalapeno chile; stemmed, finely chop |
| 4 | | Thai chiles; stemmed, finely chop |
| 2 | | Serrano chiles; stemmed, finely chop |
| 1 | | Poblano chile; stemmed, finely chop |
| 1 | | Green New Mexican chile; stemmed, finely chop |
| 2 | tb | Ginger; freshly grated |
| 1/2 | | Head garlic; minced |
| 1/4 | lb | Shitake mushrooms; thinly sliced |
| 1/4 | lb | Crimini mushrooms; thinly sliced |
| 2 1/2 | c | Coconut milk |
| 2 1/2 | c | Chicken stock |
| 1/2 | lb | Chicken breast; skinless, boneless, cut in 1/2" |
| 2 | tb | Rice wine vinegar |
| 1 | c | Baby corn; sliced |
| 1/2 | bn | Fresh cilantro; cleaned and chopped |
| 1/2 | | Lemon; juice and zest |
| | Salt to taste |
