Turmeric-Pepper Chicken & Asparagus

Ingredients:

• 3 tablespoons honey
• 3/4 teaspoon black pepper
• Kosher salt
• 2 tablespoons all-purpose flour
• 1 teaspoon ground turmeric
• 1/2 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 12 ounces asparagus, trimmed and thinly sliced on an angle
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon soy sauce

Directions:

1. In a small bowl or measuring cup, stir together 1/4 cup water with the 3 tbsp honey, 3/4 tsp pepper and 1/2 tsp salt. Set aside.
2. In a medium bowl, stir together the 2 tbsp flour, 1 tsp turmeric and 1 tsp salt. Add the chicken and toss until coated.
3. In a medium nonstick skillet, heat a tbsp 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 until crisp-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 1/2 tsp vinegar and 1/2 tsp soy sauce. Season to taste with salt and pepper.
7. Serve over rice.