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Red Stitch Wine Group

 

 

Lemongrass Chicken & Asparagus

Recipe Date:
May 30, 2018
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Lemongrass is available in many markets, but if you cannot find it, substitute 1 Tbs. fresh lemon juice and 2 tsp. grated lemon zest. Add the juice and zest to the pan along with the ginger and garlic.
Ingredients
  • 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thin strips
  • 2 tbsps peanut or canola oil
  • 3/4 cup thinly sliced green onions
  • 2 tbsps minced fresh ginger
  • 1 lemongrass stalk, bulb part only, trimmed and finely chopped
  • 3 garlic cloves, minced
  • 1/2 lb slender asparagus, trimmed and sliced on the diagonal
  • 3/4 cup chicken broth
  • 2 tbsps Asian fish sauce
  • 1/4 cup chopped peanuts
  • Steamed white rice for serving
  • Salt and freshly ground pepper, to taste
Directions
Stir-fry the chicken

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.

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 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).