Ingredients 2 chicken breasts (snip into strips with sharp kitchen scissors. If you’d rather chop into cubes then that works too!) 20 asparagus spears ½ large onion sliced 2 cloves garlic diced 1 tbsp. soy sauce 1 ½ tbsp. sesame oil 1 tsp olive oil 1 tbsp. lucuma powder 1 tbsp coconut sugar Directions 1. In a large bowl prepare marinade by mixing well the soy sauce, sesame oil, lucuma and coconut sugar. It should be a semi-liquid paste and to get to the right consistency add ½ to 1 tsp of water. 2. To the marinade add the chicken breast pieces and ensure they’re well coated with the marinade. Refrigerate! ** you could leave the chicken to marinate overnight if you wish 3. In a skillet, heat the olive oil and sauté the asparagus till cooked. Do not overcook! Asparagus works when it retains its crunch ☺ Remove the asparagus from skillet and keep aside 4. Throw in the onion slices to the skillet and stir-fry till brown and soft 5. Add the marinated chicken to the onions in the skillet and cook the meat through. This usually takes 4-5 minutes on medium heat. Keep stir-frying throughout 6. To the chicken and onions, add the diced garlic and stir-fry till the garlic begins to scent. 7. Remove skillet from the heat and throw in the cooked asparagus and just stir all ingredients together.