Step 1

In a large plastic container, combine the garlic, soy sauce, water and cornstarch (already mixed), toasted sesame oil, honey, 1 tablespoon of the vegetable oil, white pepper, and crushed red pepper flakes. Add the chicken and mix to coat.

Step 2

Cover and refrigerate for at least 2 hours, or overnight.

Step 3

After marinating the chicken, heat the remaining tablespoon of vegetable oil in a large skillet or wok. Add in the asparagus, mushrooms, and red bell pepper. Cook over moderate heat for 4 minutes, stirring often.

Step 4

Add the chicken to the skillet using a slotted spoon or tongs. Cook, stirring often, until chicken is cooked through, about 6 minutes. Stir the reserved marinade and then add it in. Cook until the marinade is thick and clings to the vegetables.

Step 5

Remove the skillet from the heat and squeeze in juice from 1/2 of a lemon. When ready to serve, top with a sprinkle of lemon zest and chopped green onion.