Lemongrass Chicken and Asparagus

L is for lemongrass, a seasoning that I love but that I don't use nearly often enough!  This is a quick and wonderfully flavorful stir fry that will come together in the time it takes to cook the rice.  I would call it Thai inspired and it is great for those people who crave Asian style flavors but must avoid soy.  This time my green onions were running short and so I used a thinly sliced onion and some garlic chives freshly clipped from the garden.  A great change up from our typical stir fry and ready in about 30-45 minutes.  Though if asparagus is not in season, bell peppers and mushrooms would be lovely.

Lemongrass Chicken and Asparagus
Serves 4-5

4 boneless, skinless chicken breast halves, or about 1½ lb chicken tenders
2 tbsp avocado oil
1 bunch green onions, thinly sliced (about ¾ cup), or one small onion, thinly sliced
2 tbsp minced fresh ginger
1 stalk lemongrass (bulb only), trimmed and finely chopped (if you can't find lemongrass, ½ tsp lemon zest will do in a pinch)
4 cloves minced garlic
12 oz. thin asparagus spears, trimmed and diagonally sliced
¾ cup chicken broth
2 tbsp fish sauce
1 tsp chili paste (optional but recommended, or a pinch of red pepper flakes)
1 tsp arrowroot powder
¼ cup chopped peanuts (optional)
salt and pepper to taste

white rice to serve 

(Start the rice.)

Cut the chicken into thin strips and season with salt and pepper.

Combine broth, fish sauce, and arrowroot starch in a bowl and set aside.

In a fry pan over medium high heat, warm the oil.  Add the seasoned chicken in a single layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through.  Transfer to a plate.  Add the green onions to the pan and fry until fragrant, 1-2 minutes.  Add the ginger, lemongrass, and garlic and fry and combine for 30 seconds.  Then add the asparagus and stir fry until just crisp tender, about 2-3 more minutes. 

 Add the broth mixture to the pan and bring quickly to a simmer.  Return the chicken and any juice on the plate back to the pan.  Reduce heat to medium low and heat through for 1 minute.  Sprinle with the chopped peanuts.  Serve over hot rice.

 Here are some more L recipes:

• Karen’s Kitchen Stories: Lychee Martini
• A Messy Kitchen: Lemongrass Chicken and Asparagus
• Food Lust People Love: Lobster Butter 
• Culinary Cam: Enamored with Culinary Lavender: From Sips to Sweets
• Jolene’s Recipe Journal: Lemon Pudding Cookies 
• Magical Ingredients: Lentil Lasagna Dip 
• Mayuri’s Jikoni: Lobia Paneer Salad
• A Day in the Life on the Farm: Preserved Lemons 
• Sneha’s Recipe:Besan Almond Ladoo 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chickpea Salad with Lemony Swiss Chard Pesto
• Palatable Pastime: Tahdig Lubia Polo