Cooking Instructions
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Step 1
Cook
White Rice (185 g)
in a rice cooker. If you do not have one, heat 2 cups of water in a medium saucepan over high heat. Once boiling, reduce heat to low and add the rice. Give it a quick stir and cover the pan with a lid.
Step 2
Cook for 18-25 minutes, or until the water has evaporated and the rice is tender. Once done, remove the lid and fluff the rice with a fork.
Step 3
Heat
Olive Oil (15 mL)
in a large skillet over high heat. Season the
Boneless, Skinless Chicken Breasts (2)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
and add to the pan. Cook for 2-3 minutes, turning frequently.
Step 4
Once the chicken is cooked through, transfer it to a bowl. Turn the heat down to medium-high and add
Olive Oil (15 mL)
. Add the
Asparagus (1 bunch)
, cooking for 3 minutes, tossing occasionally.
Step 5
Add the
Shallot (1)
and
Lemongrass (1 stalk)
cook for 1 minute. Then add the
Fresh Ginger (6 g)
and
Garlic (3 cloves)
– cook for another minute, stirring frequently.
Step 6
Add the
Soy Sauce (15 mL)
,
Rice Vinegar (10 mL)
, and
Crushed Red Pepper Flakes (as needed)
. Reduce the heat to medium-low and add the chicken. Simmer for 1 minute to heat through.
Step 7
Spoon the lemongrass chicken and asparagus over the rice and sprinkle some
Cashew Nuts (30 g)
if desired.
