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 Breast (2) into strips.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Spoon the lemongrass chicken and asparagus over the rice and sprinkle some Cashew Nuts (1/4 cup) if desired.
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