Ingredients

1 fresh bell and evens boneless chicken breast(can substitute boneless chicken thighs).

1 fresh asparagus - cut into 1 " pieces

1 cup brown basmati rice

For the 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)

Preparation

  • Saute 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.

  • Saute 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.