asia-asparagus

🥘 Ingredients

• chicken 500 g
• olive oil
• asparagus 500 g
• lemongrass 2 stalks
• soy sauce ½ cup
• fish sauce 0.33
• coconut milk 100 ml
• lemon 1
• ginger ½ tsp, grated
• brown sugar 1 tbsp
• pisco ¼ cup
• sesame seeds 1 tbsp
• oyster sauce 1 tbsp
• chili flakes 1 tsp
• garlic
• rice vinegar 1 tbsp
• sriracha
• corn starch 1 tbsp

1. 1

   Cut the chicken in small pieces. Sautee with olive oil in a pan at medium-high temperature. Meanwhile, prepare the rest of the ingredients while mixing with a wooden spoons regularly.
2. 2

   If needed, cut the ends of the asparagus . Then peel the lower third and cut diagonally in short (2-3cm) slices. Wash the lemongrass , shake to dry, mince finely, and leave out the hard outer leaves.
3. 3

   Once the chicken is done, put it aside and roast the vegetables over medium-high or medium heat for around 5 min , mixing regularly with a wooden spoon. Add more olive oil if needed. Meanwhile, prepare the sauce and start making rice.
4. 4

   Prepare a typical soy sauce -based OR fish sauce -based sauce with high-fat coconut milk and juice of 1 lemon . This could also include: grated ginger , brown sugar , pisco , roasted sesame seeds , oyster sauce , chili flakes , garlic , rice vinegar , sriracha or whatever comes to mind (but not everything in the list all at once, of course). Add some corn starch to thicken. Also add some lemon zest.
5. 5

   When the vegetables are roasted, mix in the chicken, lower temperature to medium-low, and when the heat has been reduced, add the sauce. Mix to coat everything coated with the sauce and put out of the fire once it thickens. Serve over rice.