Wash hands with soap and water. In a leak-proof bag or container, combine the soy sauce, 1 tbs olive oil, red pepper flakes and garlic. Add the chicken, seal, and shake to coat. Marinate in the fridge for 2-8 hours before cooking.

Wash hands with soap and water. Bring a large pot of water to a boil. Wash the potatoes and cut them into large chunks. Add the potatoes to the boiling water and cook for about 8 minutes (they will not be completely tender yet), then drain.

Heat 1 tbs oil and 1 tbs butter in a large skillet over medium-high heat. Add the potatoes, seasoning with salt and pepper if desired, and cook for 4-5 minutes until they are golden and fork-tender (to keep them from sticking, don’t stir too much). Transfer potatoes to a plate and set aside.

Return the skillet to the heat and add the remaining 2 tbs butter. Remove the chicken from the bag, reserving the marinade for later. Cook the chicken on each side until browned

Add the marinade to the pan and bring to a boil. Reduce the heat to medium, add the potatoes back to the pan, and heat through.

Trim the tough ends off the asparagus and cut into 2-inch pieces. In the last 3-4 minutes of cooking, add the asparagus to the pan, stirring occasionally, until it is tender-crisp and bright green.

Serve chicken and potatoes with asparagus. Makes 4 servings. Refrigerate leftovers within 2 hours.