In a large skillet brown the chicken in the oil.
Add the coconut milk, lemon juice, spices and peanut butter to create a sauce.
Add the cabbage in and stir, adding more oil as needed to keep things from burning or drying out.
When the meat is cooked through and the cabbage is cooked al dente, remove from heat, remove the lemongrass stick (discard) and season to taste with salt.
Serve topped with fresh cilantro and a few peanuts.