Ingredients
1lbchicken breasts,boneless, skinless, cut into 1 inch pieces
1tbspvegetable oil,divided
1½cupsasparagus pieces
1cupred bell peppers,cut into ½ inch pieces
salt and pepper,to taste
2tbspsesame seeds
2tbspgreen onions,sliced
¼cupsoy sauce
½cupwater
3tbspbrown sugar
2tspgarlic,minced
2tspginger,minced
1tbsphoney
1tspsesame oil,toasted
1tbspcornstarch
Preparation
Heat 1 teaspoon of the oil in a large pan over medium-high heat.
Add the peppers and asparagus and cook for 3 to 4 minutes until softened and lightly browned. Season to taste with salt and pepper.
Remove the vegetables from the pan, place on a plate, and cover with foil to keep warm.
Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste.
Cook for 4 to 6 minutes, stirring occasionally until the meat is browned and cooked through.
While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil in a small pot over medium-high heat.
Stir for about 3 minutes until sugar is dissolved. Turn up the heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1 to 2 minutes or until the sauce has thickened.
Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.
