NATURAL CHICKEN WITH KUNG PAO + LEMON GRASS SAUCE

1 lb fresh bell and evens boneless chicken breast(can substitute boneless chicken thighs).
1 lb fresh asparagus – cut into 1 inch pieces
1 cup brown basmati rice

KUNG PAO SAUCE:
1 medium white onion small dice
2 tablespoons minced ginger
2 tablespoons minced garlic
1 stalk lemon grass sliced thin
2 cups mirin
2 roasted red peppers
2 cups cold water
½ cup teriyaki sauce
1 charred hot pepper
1 teaspoon srirachi sauce
1 teaspoon crushed red pepper flakes
Coconut milk (optional)

SAUCE INSTRUCTIONS:

• Sautee onion in 2 tablespoons of olive oil, add the ginger and garlic
• Add the lemon grass and deglaze with 1 cup of the mirin
• Add the rest of the ingredients except for the coconut milk. Bring to a simmer and let cook for 20 minutes
• Puree with an immersion blender. Add coconut milk if you like a rich sauce

INSTRUCTIONS:

• Sautee chicken until golden brown, deglaze with another cup of mirin
• Once chicken is almost done add the finished Kung Pao sauce
• Add the asparagus, simmer until tender
• Add salt and pepper to taste
• Scoop brown basmati rice into bowls and serve with chicken and sauce
• Garnish with chives and a wedge of lime

© 2009 Denise Appel. Permission must be given by Denise Appel to reproduce.