Natural Chicken With Kung Pao + Lemon Grass Sauce

1. 1

   * Saute onion in 2 tablespoons of olive oil, add the ginger and garlic.

2. 2

   * Add the lemon grass and deglaze with 1 cup of the mirin.

3. 3

   * Add the rest of the ingredients except for the coconut milk.

4. 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. 5

   * Saute chicken until golden brown, deglaze with another cup of mirin. Once chicken is almost done add the finished Kung Pao sauce.

6. 6

   * Add the asparagus, simmer until tender. Add salt and pepper to taste.

7. 7

   * Scoop brown basmati rice into bowls and serve with chicken and sauce. Garnish with chives and a wedge of lime.

No additional tips available.