- In a bowl, combine the chicken, lemon grass, hoisin sauce and rice vinegar. Let marinate for 20 minutes at room temperature.
- In a saucepan, bring the coconut milk, broth and onion to a boil.
- Add the peanut butter and cayenne pepper. Stir until the sauce is smooth.
- Add the chicken and cook, stirring over medium heat for 5 minutes. Add the vegetables and cook 10 more minutes. Season with salt and pepper. Serve with rice or rice vermicelli noodles.