Cook White Rice (1 cup) 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.
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.
While the rice is cooking, remove the tough outer portion and finely slice the Lemongrass (1 stalk).
Snap the tough ends off of the Asparagus (1 bunch), and slice the asparagus diagonally.
Cut the Boneless, Skinless Chicken Breast (2) into strips.
Heat 1 tablespoon of Olive Oil (1 tablespoon) in a large skillet over high heat. Season the chicken with Salt and Pepper (to taste) and add to the pan. Cook for 2-3 minutes, turning frequently.
Once the chicken is cooked through, transfer it to a bowl. Turn the heat down to medium-high and add 1 tablespoon of Olive Oil (1 tablespoon) Add the asparagus, cooking for 3 minutes, tossing occasionally.
Add the Shallot (1) and Lemongrass cook for 1 minute. Then add the Fresh Ginger (1 tablespoon) and Garlic (3 clove) – cook for another minute, stirring frequently.
Add the Soy Sauce (1 tablespoon), Rice Vinegar (2 teaspoon), and Crushed Red Pepper Flakes (1/8 teaspoon). Reduce the heat to medium-low and add the chicken. Simmer for 1 minute to heat through.
Spoon the lemongrass chicken and asparagus over the rice and sprinkle some Cashew Nuts (1/4 cup) if desired.