How to make
Heat one tsp olive oil in a pan at moderate temperature. Add the asparagus and mushrooms and saute for 2-3 minutes, until soft.
Add the garlic and cook for 30 sec.
Transfer the vegetables into a plate and cover with tin foil to keep them warm.
Drizzle the pan with 1 tbsp of olive oil.
Season the chicken with salt and pepper and place it into the pan.
Cook the chicken, flipping occasionally, until both sides turn golden brown.
Mix the broth, honey, sesame oil and soy sauce into a bowl.
In a smaller bowl dillute the corn starch into 1 tbsp of water.
Transfer the vegetables back into the pan with the chicken.
Pour in the mixed broth, soy sauce, honey and sesame oil, and cook for 30 seconds. Add the corn starch and bring to a boil. Cook for 1 minute, or until the sauce thickens to the desired consistency.
Sprinkle with sesame seeds and serve hot.
Enjoy your chicken with asparagus!
