"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Thursday, April 15, 2010

Lemongrass Chicken and Asparagus

This recipe comes out of my William-Sonoma Weeknight cookbook (p. 26-27). It is a 20 minutes start to finish recipe which is great for those time crunched nights. I didn't have lemongrass as called for, not carried at our little store either. I was so glad that the book gave me and alternative for it (see the **).

Lemongrass Chicken & Asparagus

1 1/2 lbs. Skinless, boneless Chicken cut into thin strips
Salt and Pepper
2 Tablespoons Peanut or Canola Oil
3/4 cup, thinly sliced Green (spring) Onions
2 Tablespoons Fresh Ginger, minced
1 Stalk Lemongrass, bulb part only, trimmed and finely chopped **
3 Cloves Garlic, minced
1/2 lb. Slender Asparagus trimmed and sliced diagonally (I used the whole bundle so about 1 lb.)
3/4 cup Chicken Broth
2 Tablespoon Asian fish sauce (I left this out. It is all I taste when I am pregnant)
1/4 cup Peanuts, chopped

Serve steamed white rice

Season the chicken lightly with salt and pepper. In a Wok or 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 by adding 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 hear to medium-low, and simmer for 1 minute to heat through. Sprinkle with the peanuts. Spoon the rice onto individual plates, top with the chicken and asparagus, and serve.

**Lemongrass is available in many markets, but if you can't find it, substitute 1 Tablespoon lemon juice and 2 teaspoon grated lemon zest. Add the juice and zest to the pan along with the garlic and ginger.

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