Sticky honey chicken and asparagus salad

This is an especially yummy and light meal. Because we ate it without any carbs on the side, I used 2 chicken breasts each for a substantial and filling salad dinner. Who needs asian takeaways when you can whip this up at home?

You need:

Packet chicken breasts
Packet cashew nuts
Bunch asparagus
3 Tblsp Honey
3 Tblsp Soya sauce
Baby spinach leaves or combo baby leaves salad pack
Sesame Seeds
3/4 Spring Onions
A lemon
Olive oil or coconut oil or sesame oil
Himalayan salt & black pepper

How to:

In a bowl, mix the honey (if it is not runny then warm it a little first) and soya sauce. Slice the chicken into pieces and stir through the sauce. Leave to marinade for about 1/2 an hour or so. Wash the baby spinach (we used our first bunch of spinach from our veggie garden!!), dry and arrange leaves on plates. Slice the spring onions diagonally and toss over the leaves.


Next, wash the asparagus, heat up a pan, add a little oil of your choice and flash fry the asparagus (I find it easier to chop the stalks in half and throw them in - fit into the pan better!). It is fine if they brown a little, just toss them about until glistening and a little seared. When just done, turn off the heat and squeeze a little lemon over them, add a little Himalayan salt and freshly ground black pepper and keep to the side.

Now, heat up a wok or pan, add a little oil of your choice and toss in the chicken and marinade. Stir every now and then until the chicken is done and the honey marinade starts to get all sticky - the chicken turns a lovely caramel colour and you can see the sticky honey coating taking effect. Watch you don't burn the chicken!

Throw in the packet of cashew nuts ( I like roasted but unsalted but you can also use raw cashews). Stir them in, turn off the heat and spoon the chicken and nuts over the leaves on the plates. Top with the asparagus. Squeeze a little lemon juice over the top and then sprinkle some sesame seeds on top. Viola...yummy.