Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 pound boneless skinless chicken breasts (2 fillets, cut into bite-sized pieces about 1-inch)
- 1 tablespoons olive oil
- 150 grams asparagus (1 bunch, cut into bite-sized pieces)
- 3 ounces red bell pepper (1/2 pepper, sliced or chopped)
- 3 ounces orange bell pepper (1/2 pepper, sliced or chopped)
- 1/4 teaspoon garlic powder
- 1 teaspoon sesame oil (toasted)
- 1 teaspoons sesame seeds (toasted, optional)
How to Make
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Step 1: In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Marinate in the refrigerator 30 minutes - overnight.
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Step 2: Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper & asparagus, season with garlic, and saute until cooked, about 5 minutes. Remove the veggies and set aside.
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Step 3: Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Return the veggies to the skillet and stir in sesame oil. Serve with rice, garnished with toasted sesame seeds if desired.
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Step 4: If using chopped or shredded cooked chicken, saute the asparagus & bell peppers until crisp tender, add the chicken and honey-soy sauce. Simmer for a few minutes to allow flavors to blend, then add the sesame oil and serve.
We hope you enjoy this recipe!
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