Lemongrass Chicken with Asparagus
Serves: 2 people
 
Inspired by Williams-Sonoma, Food Made Fast – Weeknight
Ingredients
  • 1 cup white rice
  • 2 tablespoons vegetable oil, divided
  • 2 chicken breast, boneless and skinless, cut into strips
  • salt and freshly ground black pepper
  • 1 medium shallot, finely chopped
  • 1 lemongrass stalk, tough outer portion removed, bulb finely chopped
  • 1 tablespoon fresh ginger, minced
  • 3 gloves garlic, minced
  • 1 bunch asparagus, tough ends removed and sliced diagonally
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ cup cashews, roughly choppped (optional)
Instructions
  1. Cook the rice in a rice cooker. If you do not have a rice cooker, heat two cups of water in a medium saucepan over high heat. Once boiling, reduce the heat to low and add the rice. Give it a quick stir and cover the pan with a lid. Cook for 18-25 minutes, or until the water has evaporated and the rice is tender. Once done, remove the lid and fluff with a fork.
  2. While the rice is cooking, heat 1 tablespoon of oil in a large skillet over high heat. Season the chicken generously with salt and pepper, and add to the pan. Cook for 2-3 minutes, tossing frequently. Once the chicken is cooked through, transfer it to a bowl.
  3. Turn the heat down to medium-high and add 1 tablespoon of oil. Add the asparagus, cooking for 3 minutes, tossing occasionally. Add the shallot and lemongrass, cook for 1 minute. Then add the ginger and garlic – cook for another minute, stirring frequently.
  4. Add the soy sauce, rice vinegar, and red pepper flakes. Reduce the heat to medium-low and add the chicken. Toss to heat through.
  5. Spoon the chicken and asparagus over the rice and serve.
Nutrition Information
Serving size: 2
Recipe by at https://hapanom.com/lemongrass-chicken-with-asparagus/