Page 96 - One-Dish Meals

Thai Chicken with Asparagus

A trio of Asian seasonings—ginger, chiles, and Asian fish sauce—turns up
the heat in this skillet dinner. If you prefer, use fresh green beans instead
of the asparagus. Serve over rice.
P R E P 25 minutes C O O K 30 minutes M A K E S 4 main-dish servings

1 teaspoon salt 3 teaspoons vegetable oil
1 pound thin asparagus, trimmed 1 jumbo onion (about 1 pound),
and cut diagonally into 3-inch thinly sliced
pieces
1 piece fresh ginger (about 2" by 1"),
1 tablespoon sugar peeled and cut into matchstick-
thin strips
3 tablespoons Asian fish sauce
(see Tip) 2 jalapeño chiles, seeded and cut
into matchstick-thin strips
2 tablespoons fresh lime juice
2 cups packed fresh basil leaves
1 tablespoon plus 1 teaspoon soy sauce
1 cup packed fresh cilantro leaves
4 medium skinless, boneless chicken-
1
breast halves (about 1 ⁄4 pounds),
thinly sliced

1. In 10-inch skillet, heat 1 inch water and salt to boiling over high heat.Add
asparagus; heat to boiling. Reduce heat to low; simmer, uncovered, 3 to
5 minutes, until asparagus is just tender-crisp. Drain asparagus; set aside.

2. In medium bowl, mix sugar, fish sauce, lime juice, and soy sauce. Stir in
chicken until evenly coated. (Coat chicken just before cooking, because
the lime juice will change its texture.)
3. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat
until hot. Add chicken and cook 5 minutes or just until it loses its pink
color throughout, stirring occasionally. With tongs or slotted spoon,
transfer chicken to a clean bowl, leaving any cooking liquid in skillet.

4. Add onion, ginger, and jalapeños to skillet and cook until onion is ten-
der, about 8 minutes. Transfer onion mixture to bowl with the cooked
chicken.
5. In same skillet, heat remaining 1 teaspoon oil over medium heat until
hot. Add the asparagus to the skillet and cook until it begins to brown,

96 Stir-Fries & Skillet Suppers