Be sure not to overcook the asparagus in this dish. It should retain a little crunch. Fresh green peas or cooked and shelled edamame would be good additions. Brown rice vinegar tastes slightly sweet and smoky — look for it in the international sections of supermarkets or at Asian markets.
½ cup lime juice
½ teaspoon brown rice vinegar
1 teaspoon coconut-sriracha sauce*
¼ teaspoon sugar
1 pound chicken breast, sliced into thin strips
1 medium onion, sliced
1 cup thinly sliced carrots
2 cups asparagus in 1-inch pieces(about half of an average bunch)
2 cloves garlic, chopped
3 green onions, chopped
2 tablespoons roasted peanuts
Cooked rice noodles, egg noodles or rice for serving (optional)
In a small bowl, stir together the first four ingredients and a large pinch of salt until the sugar is dissolved. Add the chicken and toss to coat. Let the chicken marinate for 20–30 minutes.
In a large frying pan or wok on medium-high, heat a couple tablespoons of vegetable oil. Add the onions and carrots, and a pinch of salt. Stir-fry until the vegetables begin to soften.
Remove the chicken from the marinade (discard the marinade; do not use). Add the chicken to the pan. Stir-fry until the chicken is nearly cooked through. Depending on the size of the strips, this may take only a few minutes.
When the chicken is almost cooked through, add the asparagus, garlic and green onions. Stir-fry until the asparagus turns bright green; don’t let it get limp. Top with the peanuts and serve with noodles or rice, if desired.