Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  coarsely chopped peeled gingerroot
  1         tablespoon  chopped peeled fresh lemon grass
  2          teaspoons  anchovy paste
  1           teaspoon  grated lime rind
  7                     peeled shallots
  5              large  garlic cloves
  1             medium  jalapeno pepper -- seeded
  1 1/2      teaspoons  vegetable oil
  2               cups  water
     3/4         pound  skinned boned chicken breasts -- diced
  2               cups  broccoli florets
  2               cups  choppped zucchini
  2               cups  diced tomato
  3        tablespoons  fish sauce
  2        tablespoons  rice vinegar
  1 1/2      teaspoons  sugar
     1/4      teaspoon  crushed red pepper
  2               cups  loosely packed torn fresh spinach
  4               cups  hot cooked brown rice
  2        tablespoons  chopped fresh cilantro

Preparation:

Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once. Heat the oil in a large nonstick skillet over medium heat. Add the shallot mixture; cook 1 minute. Add water; bring to a boil over medium-high heat, and cook 8 minutes. Add chicken and next 7 ingredients; cook 5 minutes, stirring occasionally. Add the spinach, and cook 5 minutes, stirring occasionally. Serving Ideas : Serve over rice; sprinkle with fresh cilantro.

Nutritional Information:

92 Calories (kcal); 4g Total Fat; (37% calories from fat); 3g Protein; 13g Carbohydrate; 2mg Cholesterol; 23mg Sodium