Lemongrass Chicken & Asparagus | Williams Sonoma

Ingredients

• 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into<br>  thin strips
• Salt and freshly ground pepper, to taste
• 2 Tbs. peanut or canola oil
• 3/4 cup thinly sliced green onions
• 2 Tbs. minced fresh ginger
• 1 lemongrass stalk, bulb part only, trimmed and finely chopped
• 3 garlic cloves, minced
• 1/2 lb. slender asparagus, trimmed and sliced on the diagonal
• 3/4 cup chicken broth
• 2 Tbs. Asian fish sauce
• 1/4 cup chopped peanuts
• Steamed white rice for serving