Turmeric Pepper Chicken

Ingredients:

3 tbsp honey 2 tbsp all-purpose flour 1 1/2 tsp ground turmeric 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 1 tbsp coconut or canola oil 12 oz asparagus, sliced into 3/4in pieces 1 tsp unseasoned rice vinegar

Directions:

1. Mix 1/4 cup water with the honey, lots of black pepper and 1/2 tsp salt; set aside.
2. In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
3. In a large nonstick skillet, heat 1 tablespoon 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.
4. Add the asparagus, season with salt, stir to combine and cook until tender, 1 to 2 minutes.
5. Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
6. Remove from heat and stir in the vinegar. Season to taste with salt and pepper.
7. Serve with rice.