Let me start by saying this is probably a little more difficult than most recipes I post, but it's delicious. If you don't know how to cook with lemongrass do your self a favor and watch a youtube video on how to chop it. It's actually a lot easier to find than it used to be and Harris Teeter even carries it.
Ingredients
Directions
1) season chicken with salt and pepper
2) heat wok or skillet with coconut oil (high heat)
3) add chicken and cook for about 6 minutes (cook through)
4) remove chicken, add green onions and cook for 2 minutes
5)add ginger, lemongrass and garlic and cook for 1 minute, string continuously
6)add asparagus and cook for 5 minutes until tender-crisp
7) add broth and coconut aminos to pan, then add the chicken back
8) reduce to a medium-low heat and simmer for 3 minutes
9) serve over brown rice if you aren't going full paleo
10) Top with cashews and enjoy!
- 1 1/2 pounds chicken, thinly sliced
- salt and pepper
- 2 tablespoons coconut oil
- 1/2 cup green onions, thinly sliced
- 2 tbs fresh chopped ginger
- 1 stalk lemongrass, bulb only finely chopped
- 2 tbs minced garlic
- 1/2 pound asparagus cut into 1 inch sections
- 3/4 cup organic chicken broth
- 2 tbs coconut aminos
- 1/4 cup cashews, chopped
Directions
1) season chicken with salt and pepper
2) heat wok or skillet with coconut oil (high heat)
3) add chicken and cook for about 6 minutes (cook through)
4) remove chicken, add green onions and cook for 2 minutes
5)add ginger, lemongrass and garlic and cook for 1 minute, string continuously
6)add asparagus and cook for 5 minutes until tender-crisp
7) add broth and coconut aminos to pan, then add the chicken back
8) reduce to a medium-low heat and simmer for 3 minutes
9) serve over brown rice if you aren't going full paleo
10) Top with cashews and enjoy!