Step 1

To thinly slice your chicken breasts or thighs, place the chicken in the freezer for 15 minutes. Remove from freezer and cut chicken width-wise (against the grain) into strips no thicker than 1/4 inch

Step 2

Whisk together the honey, garlic, soy sauce, lemon zest, lemon juice, and cornstarch until the cornstarch is dissolved. Tip: Zest the lemon before juicing.

Step 3

Heat the oil in a large wok or skillet over high heat until glistening.

Step 4

Add the chicken to the skillet and stir fry until the chicken is browned for about 2-3 minutes.

Step 5

Give the stir fry sauce a quick stir again and add to the skillet along with the trimmed asparagus.

Step 6

Saute the sauce, chicken, and asparagus together for 2-3 minutes until the chicken is cooked through and the sauce has thickened.

Step 7

Serve plain or over rice or cauliflower rice.