Natural Chicken With Kung Pao + Lemon Grass Sauce

• 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
• 1/2 cup teriyaki sauce
• 1 charred hot pepper
• 1 teaspoon srirachi sauce
• 1 teaspoon crushed red pepper flakes
• coconut milk (optional)

1. * Saute 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.
4. * Bring to a simmer and let cook for 20 minutes. Puree with an immersion blender. Add coconut milk if you like a rich sauce.
5. * Saute chicken until golden brown, deglaze with another cup of mirin. Once chicken is almost done add the finished Kung Pao sauce.
6. * Add the asparagus, simmer until tender. Add salt and pepper to taste.
7. * Scoop brown basmati rice into bowls and serve with chicken and sauce. Garnish with chives and a wedge of lime.

bell, fresh asparagus, brown basmati rice, pao sauce, white onion, ginger, garlic, thin, mirin, red peppers, cold water, teriyaki sauce, pepper, srirachi sauce, red pepper, coconut milk

Taken from www.epicurious.com/recipes/member/views/natural-chicken-with-kung-pao-lemon-grass-sauce-1265586 (may not work)