Chicken and Asparagus Stir-Fry

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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Honey
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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Asparagus(454g)
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  4 Garlic(12g)
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  2 Green Onion (Scallion)(30g)
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  2 tsp Sesame Oil, Toasted
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  1 tsp Sesame seeds

Instructions

1. 1Combine the soy sauce and honey in a small bowl, add the chicken breast, and stir to coat evenly. Refrigerate for at least 15 minutes (or up to 4 hours for deeper flavor).
2. 2Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the asparagus in a single layer and sauté for 4–5 minutes, stirring occasionally, until tender-crisp and lightly browned at the tips. Transfer to a clean plate and set aside.
3. 3Remove the chicken from the marinade (reserve the liquid) and place it in the same skillet over medium-high heat. Cook for 4–5 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown, turning once halfway through.
4. 4Add the fresh garlic and green onions to the skillet, stirring constantly, and cook for 1 minute until fragrant. Pour in the reserved marinade and cook for 1 minute more, scraping up any browned bits from the bottom.
5. 5Return the asparagus to the skillet, remove from heat, and stir in the toasted sesame oil until everything is evenly coated.
6. 6Slice the chicken into bite-sized pieces and divide evenly into 2 airtight containers while hot, along with the asparagus and sauce. Top each container with toasted sesame seeds and allow to cool to room temperature before sealing and refrigerating.