Heat your oven to 400 degrees and line a small baking sheet with parchment paper. Toast the almond in the oven until they are a light golden brown, only a few minutes. Set side.
Heat 1 Tbsp of the olive oil in a large pan on medium/high heat. Add in the garlic and cook until golden brown, just about 1 minute.
Turn the heat down to medium and add in the chicken breast strips. Cook, stirring every so often, until they pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
Once the chicken has been removed, turn the heat back up to medium high, add in the remaining oil and let it heat. Then, add in the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1 minute or two.
In a medium bowl, whisk together all the sauce ingredients, making sure to really dissolve the tapioca.
Add the sauce into the pan, stir and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick about 3-5 minutes.
Garnish with toasted almonds and basil and serve over quinoa or rice.
*You can use cornstarch too, but you may need a little less.