Heat sesame oil over medium/high heat in large cast iron or other sturdy pan. Sprinkle seasonings over both sides of chicken, reserving honey. Cook each side of chicken 5 minutes. Remove from pan.

If there is any liquid leftover in the pan, reduce it by heating over high heat, stirring frequently until liquid is almost gone. Add more sesame oil to pan, heat over medium/high heat. Add asparagus, mushrooms, water chestnuts, garlic, and ginger. Stir fry for about 5 minutes. Push veggies to the sides of the pan, creating a space in the middle.

Add soy sauce and honey to the pan, stir and cook over medium high heat for a few minutes until hot. Push veggies to the side to create a space in the middle. Make a slurry with the cornstarch and water in small bowl, then whisk into the simmering sauce in the middle. Whisk until thickened. Mix well, then remove from pan.

Turn heat up to high and return chicken breasts to pan. Pour half of honey (¼ c) over chicken breasts, flip over to sear honey into chicken. After several minutes, pour remaining honey over chicken, flip over again to sear remaining honey onto other side. Once honey has caramelized and chicken has a bit of a crust, remove from pan.

Serve with rice, chicken, veggies and sauce, then top with green onions, toasted sliced almonds, and sesame seeds.