Season the chicken lightly with salt and pepper. In a wok or fry pan over high heat, warm the oil. Add the chicken and stir-fry until golden on the outside and opaque throughout, 2 to 3 minutes. Transfer to a plate.
Add the green onions to the pan and stir-fry until fragrant, 1 to 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 to 3 minutes.
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 until heated through, about 1 minute. Sprinkle with the peanuts. Spoon the rice onto individual plates, top with the chicken and asparagus and serve immediately.
Food & Wine Pairing: Red Stitch Sierra Mar Vineyard Chardonnay
Recipe and photo courtesy of www.williams-sonoma.com
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).