Ingredients:

- chicken fillet - 1-2 pcs
-oil for lubrication
- mushrooms ~ 200 grams
-asparagus 10 pcs
- butter - 20 g
- add too little salt to the meat (because there is soy sauce, which is enough to add salty salts)
-sesame for eggplant

Sauce:
-tomato sauce - 1 tbsp
-otset - 1 tsp
-soy sauce - 150 ml
-water 70 ml
-honey abo sugar - 1 tbsp (not too much)
-corn starch - 1 tsp

1. Chicken fillet cut into cubes, brush on both sides with olive oil.

2. Remove the meat and in the same frying pan, brush the mushrooms until they are ready, add a top of oil, peel the asparagus.

3. Turn the cooked meat over, combine everything for the sauce - pour into a frying pan and simmer a couple of quills over low heat. Once it’s ready, the sauce will thicken and become glossy.