Chicken and Asparagus Stir-fry

INGREDIENTS:

• 1 Tbsp. soy sauce
• 1 Tbsp. honey
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
• 1 Tbsp. olive oil
• 1 bunch asparagus, cut into bite-sized pieces
• 4 cloves garlic, thinly sliced
• 2 scallions, chopped
• 2 tsp. toasted sesame oil
• (optional) 1 tsp. toasted sesame seeds

DIRECTIONS:

In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.

To Cook: 

heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.

Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.