Lemongrass Chicken with Asparagus

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

White Rice

2 Tbsp

Olive Oil , divided

2

Boneless, Skinless Chicken Breasts

to taste

Salt

to taste

Ground Black Pepper

1

Medium Shallot , finely chopped

1 stalk

Lemongrass

1 Tbsp

Fresh Ginger , minced

3 cloves

Garlic , minced

1 bunch

Asparagus

1 Tbsp

Soy Sauce

1/2 Tbsp

Rice Vinegar

1/8 tsp

Crushed Red Pepper Flakes

1/4 cup

Cashew Nuts , chopped

(optional)

Cooking Instructions

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Step 1

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.

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

While the rice is cooking, remove the tough outer portion and finely slice the Lemongrass (1 stalk) .

Step 4

Snap the tough ends off of the Asparagus (1 bunch) , and slice the asparagus diagonally.

Step 5

Cut the Boneless, Skinless Chicken Breasts (2) into strips.

Step 6

Heat Olive Oil (1 Tbsp) in a large skillet over high heat. Season the chicken with Salt (to taste) and Ground Black Pepper (to taste) and add to the pan. Cook for 2-3 minutes, turning frequently.

Step 7

Once the chicken is cooked through, transfer it to a bowl. Turn the heat down to medium-high and add Olive Oil (1 Tbsp) . Add the asparagus, cooking for 3 minutes, tossing occasionally.

Step 8

Add the Shallot (1) and Lemongrass cook for 1 minute. Then add the Fresh Ginger (1 Tbsp) and Garlic (3 cloves) – cook for another minute, stirring frequently.

Step 9

Add the Soy Sauce (1 Tbsp) , Rice Vinegar (1/2 Tbsp) , and Crushed Red Pepper Flakes (1/8 tsp) . Reduce the heat to medium-low and add the chicken. Simmer for 1 minute to heat through.

Step 10

Spoon the lemongrass chicken and asparagus over the rice and sprinkle some Cashew Nuts (1/4 cup) if desired.