THAI CHICKEN WITH ASPARAGUS
Source of Recipe
the web
List of Ingredients
1 teaspoon salt
1 pound thin asparagus, trimmed
and cut diagonally into 3-inch
pieces
1 tablespoon sugar
3 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 tablespoon plus 1 teaspoon soy
sauce
4 medium skinless, boneless
chicken-breast halves (about
1� pounds), thinly sliced
3 teaspoons vegetable oil
1 jumbo onion (about 1 pound),
thinly sliced
1 piece fresh ginger (about 2
inches by 1 inch), peeled and
cut into matchstick-thin strips
2 jalapeno chilies, seeded and
cut into matchstick-thin strips
2 cups packed fresh basil leaves
1 cup packed fresh cilantro
leaves
Recipe
In 10-inch skillet, heat 1 inch water and salt to boiling point over high heat. Add asparagus; heat to boiling. Reduce heat to low; simmer, uncovered, 3 to 5 minutes, until asparagus is just tender-crisp. Drain asparagus; set aside.
In medium bowl, mix sugar, fish sauce, lime juice and soy sauce. Stir in chicken until evenly coated. (Coat chicken just before cooking, because the lime juice will change its texture.)
In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook 5 minutes or just until it loses its pink color throughout, stirring occasionally. With tongs or slotted spoon, transfer chicken to a clean bowl, leaving any cooking liquid in skillet.
Add onion, ginger and jalapenos to skillet and cook until onion is tender, about 8 minutes. Transfer onion mixture to bowl with the cooked chicken.
In same skillet, heat remaining 1 teaspoon oil over medium heat until hot. Add the asparagus to the skillet and cook until it begins to brown, about 5 minutes, stirring occasionally. Return onion mixture and chicken to skillet; heat through.
Toss basil and cilantro leaves with chicken mixture just before serving.
Makes 4 main-dish servings.
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