Turmeric Black Pepper Chicken with Asparagus (Ali Slagle, NYT Cooking)

Ingredients:

• 2-3 TBS honey
• 1 TBS black pepper
• Kosher salt
• 3 TBS all-purpose flour
• 1 TBS ground turmeric
• 1 pound boneless, skinless chicken thighs cut into 1" pieces
• 2 TBS olive oil
• 12 aspargus, trimmed and sliced on an angle (about 1" pieces)
• 1 TBS unseasoned rice vinegar

In a small bowl, stir together 1/2 cup hot water, honey and pepper. Set aside

In a medium bowl, whisk flour, turmeric, and 1 tsp salt. Add the chicken and toss until the meat is coated.

In a 10" non-stick skillet, heat oil over medium-high heat. Add the chicken and cook until fragrant and the chicken is golden brown on both sides. Add the asparagus and sauté until the asparagus is crisp-tender (about 4-5 minutes).

Add the honey-pepper mixture, stirring until the chicken is cooked and the sauce has thickened (3-4 minutes).

Remove and add the vineger. Season with salt and pepper to taste. Serve over turmeric-coconut rice.