Time 15 minutes

Serving 4

• 3 tablespoons honey
• ¾ teaspoon black pepper, plus more to taste
• Kosher salt
• 2 tablespoons all-purpose flour
• 1½ teaspoons ground turmeric
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon coconut or canola oil
• 12 ounces asparagus, trimmed and thinly sliced on an angle
• 1 teaspoon unseasoned rice vinegar or soy sauce
• 1 lime, cut into wedges (optional)

Step 1
In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

Step 2
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

Step 3
In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Step 4
Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Step 5
Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.