4 Tbsp. gluten-free soy sauce
4 Tbsp. honey
2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
1 Tbsp. olive oil
1 bunch asparagus, cut into bite-sized pieces
2 tsp. garlic, minced
2 scallions, chopped
1 tsp. sesame seeds
1. In a small bowl or in a ziplock bag, combine 2 Tbsp. soy sauce and 2 Tbsp. honey. Add chicken, and stir to coat. Set in the refrigerator until ready.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
3. Add chicken and marinade to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the remaining soy sauce and honey to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Stir in asparagus and sesame seeds and cook an additional minute. Serve immediately with rice.