New Recipe!

I recently bought a new cookbook from Williams-Sonoma that has some really great and quick recipes. Tuesday night, I tried one of the recipes and we really liked it! So, I decided to share!

Lemongrass chicken & asparagus

Ingredients:

Skinless, boneless chicken breast halves - 4, about 1&1/2 lb, cut into thin strips

Salt and freshly ground pepper

Peanut or canola oil - 2 tablespoons

Green onions - 3/4 cup thinly sliced

Ginger - 2 tablespoons minced

Lemongrass - 1 stalk, bulb part only, trimmed and finely chopped

*If you can't find lemongrass, substitute 1 tablespoon lemon juice and 2 teaspoons grated

lemon zest. Add the juice and zest to the pan along with the garlic and ginger.

Garlic - 3 cloves, minced

Slender asparagus - 1/2 lb, trimmed and sliced on the diagonal

Chicken broth - 3/4 cup

Asian fish sauce - 2 tablespoons

Peanuts - 1/4 cup chopped

Steamed white rice

Directions:

Step 1: Stir-fry the chicken

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.

Step 2: 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 hear to medium-low, and simmer for 1 minute to hear through. Sprinkle with the peanuts. Spoon the rice onto individual plates, top with the chicken and asparagus, and serve.

Here's how ours turned out!