NATURAL CHICKEN WITH KUNG PAO + LEMON GRASS SAUCE

By Denise Appel Published: January 9, 2009

Ingredients

• 1 pound fresh bell and evens boneless chicken breast can substitute boneless chicken thighs
• 1 pound fresh asparagus cut into 1 inch pieces
• 1 cup brown basmati rice
• 1 medium white onion small dice
• 2 tablespoons ginger minced
• 2 tablespoons garlic minced
• 1 stalk lemon grass sliced thin, circle size, lightly oil and then grill. Let cool
• 2 cups mirin
• 2 roasted red peppers
• 2 cups cold water
• 1/2 cup teriyaki sauce
• 1 charred hot pepper
• 1 teaspoon srirachi sauce
• 1 teaspoon crushed red pepper flakes
• coconut milk optional

Instructions

1. Sautee onion in 2 tablespoons of olive oil, add the ginger and garlic.
   
2. Add the lemon grass and deglaze with 1 cup of the mirin.
   
3. Add the rest of the ingredients except for the coconut milk. Bring to a simmer and let cook for 20 minutes.
   
4. Puree with an immersion blender. Add coconut milk if you like a rich sauce.
   
5. Sautee chicken until golden brown, deglaze with another cup of mirin.
   
6. Once chicken is almost done add the finished Kung Pao sauce.
   
7. Add the asparagus, simmer until tender.
   
8. Add salt and pepper to taste.
   
9. Scoop brown basmati rice into bowls and serve with chicken and sauce.
   
10. Garnish with chives and a wedge of lime.
    

• Course: Entrée

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