Teriyaki chicken with sweet potatoes and roasted asparagus

In a pan with olive oil fry the onion, garlic pen and a golden time, add the chicken cut into small pieces, salt and seal. Reserve.

For the sauce, in a saucepan, put all the ingredients together: white wine, soy, sugar, honey, apple cider vinegar, lemon juice and orange, grated ginger and black pepper. Cook until boiling break in, it will become more viscous, off and set aside.

In a pan mix the chicken and sauce, over low heat for 5 min.

In parallel, preheat the oven to 200 degrees and put on the tray asparagus and sweet potatoes cut into cubes seasoned with olive oil, salt and pepper. Bake for 10 min.