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RECIPE
14 INGREDIENTS 10 STEPS 35min

Lemongrass Chicken with Asparagus

4.8
9 Ratings
Lemongrass adds such a bright component that makes this dish simply delicious! This recipe is great for work week. It's quick, easy, full of flavor, and best of all the clean up after you enjoyed this meal is minimal. You can easily double the recipe if needed.
Lemongrass Chicken with Asparagus Recipe | SideChef
Lemongrass adds such a bright component that makes this dish simply delicious! This recipe is great for work week. It's quick, easy, full of flavor, and best of all the clean up after you enjoyed this meal is minimal. You can easily double the recipe if needed.
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
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Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
35min
Total Time
$10.05
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 Tbsp
Olive Oil , divided
to taste
1
Medium Shallot , finely chopped
1 stalk
1 Tbsp
3 cloves
Garlic , minced
1 bunch
1/2 Tbsp
Rice Vinegar
1/8 tsp
Crushed Red Pepper Flakes
1/4 cup
Cashew Nuts , chopped
(optional)

Try This Recipe

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Estimated Total: Estimated Total:
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Nutrition Per Serving

VIEW ALL
CALORIES
871
FAT
24.2 g
PROTEIN
56.0 g
CARBS
111.7 g

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 Tyson® 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.

Rate & Review

4.8
9 Ratings
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Nutrition Per Serving
Calories
871
% Daily Value*
Fat
24.2 g
31%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
98.6 mg
33%
Carbohydrates
111.7 g
41%
Fiber
11.8 g
42%
Sugars
19.4 g
--
Protein
56.0 g
112%
Sodium
553.8 mg
24%
Vitamin D
--
--
Calcium
163.2 mg
13%
Iron
16.2 mg
90%
Potassium
1352.3 mg
29%
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