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1.
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Before you start cooking cut the chicken and asparagus into bite-sized pieces and prep the garlic, ginger and green onions.
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2.
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In a medium-sized bowl mix the soy sauce, honey and Sriracha.
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Add the chicken to the bowl and stir until the chicken is coated with the sauce.
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3.
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In a large skillet, heat the sesame oil over medium-high heat.
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When the oil is hot add the asparagus to the pan.
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Cook for about 5 minutes (or until the asparagus reaches the desired level of tenderness), stirring frequently so that the asparagus does not burn.
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Remove cooked asparagus from the pan and set aside.
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4.
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Add the chicken into the same skillet, along with any sauce left in the bottom of the bowl.
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Cook the chicken for 3-4 minutes on each side, or until it is cooked through.
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5.
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Push the chicken off to one side of the skillet.
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Put the garlic, ginger, and green onions in the empty space in the skillet and stir it around a bit so that everything gets coated with the sauce, then stir it into the chicken.
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6.
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Stir the asparagus into the skillet again, and cook just a minute or two more, until the asparagus has heated up.
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7.
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Garnish with sesame seeds, if desired.
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I serve this with rice or quinoa.
