Ingredients
1 Tbsp. fish sauce
3 Tbsp “Soy Vey” brand “veri veri teriyaki sauce” (available at Trader Joe’s), or low sodium soy sauce
1 Tbsp dried lemon grass
1 lb. chicken breast tenders
1 cup white basmati rice
1 cup low-fat coconut milk
bunch fresh asparagus
splash olive oil
salt
wooden skewers for grilling
Preparation
Combine fish sauce, teriyaki or soy sauce, and lemon grass is a bowl. Add chicken and marinate, covered in the fridge, for two hours.
Soak wooden skewers in water for 20 minutes.
In a saucepan, combine rice, 1 cup water and 1 cup coconut milk. Bring to a boil and reduce heat, simmering on low until the rice is done, about 15 minutes.
Trim ends off asparagus and toss lightly with a scant amount of olive oil and salt.
Preheat the grill. Remove chicken from marinade and lace onto wooden skewers. Grill about 5 minutes on each side, until chicken is done. At the same time, grill the asparagus (in a wire basket, if you have one) until done, about 3 minutes per side.
Serve chicken and asparagus over rice.
