Lemongrass Chicken & Asparagus

Name: Lemongrass Chicken & Asparagus
Yield: Makes 4 Servings
Ingredients: Lemongrass, 1 stalk, pale inner core only, finely chopped; Garlic, 3 cloves, minced; Peanut or canola oil, 2 tablespoons; Fresh ginger, 2 tablespoons minced; Green (spring) onions, ¾ cup (2½ oz/75 g) thinly sliced; Salt and freshly ground pepper; Asian fish sauce, 2 tablespoons; Peanuts, ¼ cup (1½ oz/45 g) chopped; Chicken broth, ¾ cup (6 fl oz/180 ml); Slender asparagus, ½ lb (250 g), tough ends removed and sliced on the diagonal; Skinless, boneless chicken breast halves, 4, 2 lb (1 kg) total weight, cut into thin strips; Steamed white rice, for serving

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Skinless, boneless chicken breast halves, 4, 2 lb (1 kg) total weight, cut into thin strips

Main course
Dinner
Gluten-free

Method

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 s