1 (8 ounce) package chicken breasts
1 cup water
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 teaspoon curry powder
1 tablespoon fish sauce
1 cucumber, sliced
3 lemongrass, sliced
1 carrot, sliced
1 lime, sliced
1/4 teaspoon minced fresh ginger root ginger
1/8 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Heat oil in a medium saucepan over medium heat. Add chicken fatballs and stir until golden on both sides. Remove chicken from pan.
Place chicken in large nonstick skillet over medium-high heat, coat lightly with oil, and cook until browned, about 8 minutes.
Add water, 1 tablespoon vegetable oil, soy sauce, fish sauce, cucumber, carrots, lime, ginger, curry powder, cinnamon, cloves and oregano. Cook about 10 minutes or until chicken are no longer pink.
Remove chicken from pan. Form them into thin, square, squares, and place inside large, resealable plastic bag. Drizzle with sauce. Put plastic bag on bag to prevent any leaking of sauce. Heat until a rolling boil's bubbles burst, about 60 minutes. Remove chicken from pan.
Remove chicken from pan. Place inside large plastic bag or shallow resealable plastic bag, seal, and shake bag, shaking plastic bag lightly, until peach-colored. Remove breasts and thighs from pan and place inside plastic bag; seal. Place Mexican style shredded cheese on chicken breasts or thighs. Spread sauce over chicken. Top with cilantro and serve.
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