Lemongrass Chicken with Asparagus

14 INGREDIENTS • 7 STEPS • 35MINS

Lemongrass Chicken with Asparagus

Do you have a dish that you love to make and then for one reason or another it fell off of your radar? Lemongrass Chicken with Asparagus is one of those dishes. It’s quick, easy, full of flavor…and best of all the clean-up after you’ve enjoyed this meal is minimal.
Love This Recipe?
Do you have a dish that you love to make and then for one reason or another it fell off of your radar? Lemongrass Chicken with Asparagus is one of those dishes. It’s quick, easy, full of flavor…and best of all the clean-up after you’ve enjoyed this meal is minimal.
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com

35MINS

Total Time

Ingredients

Servings
2
us / metric
White Rice
1 cup
White Rice
Olive Oil
2 Tbsp
Olive Oil, divided
Boneless, Skinless Chicken Breast
2
Boneless, Skinless Chicken Breasts
cut into strips
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Shallot
1
Medium Shallot, finely chopped
Lemongrass
1 stalk
Lemongrass
tough outer portion removed, bulb finely chopped
Fresh Ginger
1 Tbsp
Fresh Ginger, minced
Garlic
3 cloves
Garlic, minced
Asparagus
1 bunch
Asparagus
tough ends removed and sliced diagonally
Soy Sauce
1 Tbsp
Soy Sauce
Rice Vinegar
2 tsp
Rice Vinegar
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
Cashew Nuts
4 Tbsp
Cashew Nuts, chopped
optional

Nutrition Per Serving

VIEW ALL
Calories
778
Fat
21.3 g
Protein
48.1 g
Carbs
100.1 g
Love This Recipe?
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com

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
Heat Olive Oil (1 Tbsp) in a large skillet over high heat. Season the Boneless, Skinless Chicken Breasts (2) with Salt (to taste) and Ground Black Pepper (to taste) and add to the pan. Cook for 2-3 minutes, turning frequently.
step 4
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 (1 bunch), cooking for 3 minutes, tossing occasionally.
step 5
Add the Shallot (1) and Lemongrass (1 stalk) cook for 1 minute. Then add the Fresh Ginger (1 Tbsp) and Garlic (3 cloves) – cook for another minute, stirring frequently.
step 6
Add the Soy Sauce (1 Tbsp), Rice Vinegar (2 tsp), 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 7
Spoon the lemongrass chicken and asparagus over the rice and sprinkle some Cashew Nuts (4 Tbsp) if desired.
step 7 Spoon the lemongrass chicken and asparagus over the rice and sprinkle some Cashew Nuts (4 Tbsp) if desired.

Tags

Dairy-Free
Asian
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Meals for Two
Rice
Vegetables
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