Lemongrass Chicken & Asparagus


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Skinless, boneless chicken breast halves, 4, 2 lb (1 kg) total weight, cut into thin strips
  • Salt and freshly ground pepper
  • Peanut or canola oil, 2 tablespoons
  • Green (spring) onions, ¾ cup ( oz/75 g) thinly sliced
  • Fresh ginger, 2 tablespoons minced
  • Lemongrass, 1 stalk, pale inner core only, finely chopped
  • Garlic, 3 cloves, minced
  • Slender asparagus, ½ lb (250 g), tough ends removed and sliced on the diagonal
  • Chicken broth, ¾ cup (6 fl oz/180 ml)
  • Asian fish sauce, 2 tablespoons
  • Peanuts, ¼ cup ( oz/45 g) chopped
  • Steamed white rice, for serving


  • Stir-fry the chicken

    Season the chicken with salt and pepper. In a wok or large frying pan over high heat, warm the oil. Add the chicken and stir-fry until golden on the outside and opaque throughout, 2–3 minutes. Transfer to a plate. Add the green onions and stir-fry until fragrant, 1–2 minutes. Add the ginger, lemongrass, and garlic and stir-fry for 30 seconds. Add the asparagus and stir-fry just until tender-crisp, 2–3 minutes.

  • Finish the dish

    Add the broth and fish sauce to the pan and bring to a simmer. Return the chicken and any juices from the plate to the pan, reduce the heat to medium-low, and simmer for 1 minute to heat through. Sprinkle with the peanuts. Spoon the rice onto plates, top with the chicken and asparagus mixture, and serve.