1lb skinless, boneless chicken breasts, cut into bite sized pieces
1lb asparagus, trimmed and chopped
1 tbsp toasted sesame oil
1 tbsp honey
1 tsp red pepper flakes
1/4 cup reduced sodium soy sauce
5 garlic cloves, minced
3 green onions, diced
1/2 tbsp sesame seeds
Juice from 1 lime
In a small bowl, whisk together the soy sauce, garlic, honey, half of the sesame oil, and lime juice. Add the chicken pieces, cover and marinate at least 3 hours.
Heat remaining sesame oil in a large skillet over medium high heat. Add in the red pepper flakes and asparagus. Cook until asparagus is tender, but not soft, about 5-7 minutes. Remove and set aside.
Remove chicken pieces from the marinade, add to skillet, and brown evenly on all sides, about 5 minutes. Pour in reserved marinade, and cook until chicken is thoroughly cooked through, about another 5 minutes. Toss in asparagus, and sauté until evenly heated.
Garnish with green onions and sesame seeds and serve.
Recipe and photo from laaloosh.com