Ingredients

• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 tsp cornstarch
• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups chopped asparagus
• 1 tsp sesame seeds
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the chicken broth, soy sauce, honey, garlic, ginger, and cornstarch. Set it aside.
In a large nonstick pan, heat the oil over medium-high heat. Add the chicken and season with salt and pepper to taste. Cook, stirring occasionally, until it is no longer pink and begins to brown, about 5 to 6 minutes. Add the asparagus to the skillet and continue to cook, stirring often, until it is bright green, about 1 to 2 minutes. Pour the sauce into the skillet and cook, stirring, until the sauce has thickened and the asparagus is cooked to your liking, about 1 to 2 minutes.
Serve immediately topped with the sesame seeds or store in the refrigerator for up to 3 days.