Makes 2 servings.
1 Tablespoon Soy Sauce
1 Tablespoon Honey
5 - 6 Chicken Tenders or 2 Chicken Breasts cut into bite size pieces
1 Tablespoon Canola Oil
1 Bunch Asparagus, broken in half
2 Tablespoons Soy Sauce
2 Tablespoons Honey
4 Cloves Garlic, minced
2 Scallions, roughly chopped
1 Teaspoon Toasted Sesame Seeds
1 Teaspoon Sesame Seed Oil
In a ziplock bag, combine the marinade and the chicken pieces, place in refrigerator until needed.
Heat the oil in a large skillet over medium heat, then add the asparagus, salt and pepper to taste. Cook asparagus for about 5 minutes, until crisp-tender. Remove from pan and set aside.
Add chicken and marinade to the hot skillet and cook until golden on the outside and no pink remains on the inside, 7 - 10 minutes
While the chicken is cooking, in a small bowl, combine 2 tablespoons soy sauce, 2 tablespoons honey, garlic and scallions. Add sauce to pan once chicken is cooked and continue cooking for 1 - 2 minutes or until garlic is fragrant.
Remove skillet from stove and stir in sesame seeds and sesame seed oil. Serve hot with cooked rice.