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Chicken- Thai Chicken With Asparagus

Source of Recipe

Cleveland Plain Dealer 100 Best Good Housekeeping One-Dish Meals


Recipe Introduction

Makes 4 main-dish servings

List of Ingredients


1 teaspoon salt (see cook's notes)

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 1¼ 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 chiles, seeded and cut into matchstick-thin strips

2 cups packed fresh basil leaves

1 cup packed fresh cilantro leaves




Recipe

Cook's notes: This recipe is high in sodium. Soy sauce and fish sauce are high in sodium; consider greatly reducing the amount of salt called for. Much of this recipe's preparation can be done in advance. Allow about 30 minutes cooking time.

Cook the asparagus: In a 10-inch skillet, heat 1 inch water and salt to boiling point over high heat. Add asparagus; heat to boiling. Re duce heat to low; simmer, uncovered, 3 to 5 minutes, until aspar agus is just tender-crisp. Drain asparagus; set aside.

Marinate the chicken: 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.)

Saute the chicken, onion: In nonstick 12-inch skillet, heat 2 tea spoons 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.

Cook the asparagus: 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.

Assembly: Return onion mixture and chicken to skillet; heat through. Toss basil and cilantro leaves with chicken mixture just before serving.

Presentation: Serve hot.

Approximate nutritional analysis (per serving): calories, 290; protein, 38 grams; carbohydrates, 21 grams; fat, 6 grams; choles terol, 82 milligrams; sodium, 1,555 milligrams.