By Ali Slagle

This delicious recipe comes together quickly, and the thinly sliced asparagus doesn’t need much time to cook. Feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, or frozen peas. My only suggestion Is to use a little less honey, although my son loved this as printed.

INGREDIENTS

Yield: 4 servings

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

PREPARATION

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

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

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.

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

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

Note: I highlighted all the additions of salt. Definitely not necessary! Also, recipe needs the lime.