Ingredient (serves 3):
1 tbsp of Light Soy Sauce
1 tbsp of Alce Nero Acacia Honey
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp Alce Nero Extra Virgin Olive Oil
1 bunch asparagus, cut into bite-sized pieces
4 cloves garlic, thinly sliced
2 scallions, chopped
2 tsp of sesame oil
1 tsp toasted sesame seeds
In a small bowl, combine soy sauce and honey.
Add chicken, and stir to coat. Set in the refrigerator until ready.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add asparagus, and saute until cooked, about 5 minutes.
Remove the asparagus and set aside.
Remove chicken from marinade, and add to skillet.
Fry until nearly cooked through, about 5 minutes.