Turmeric-Black Pepper Chicken with Asparagus

This stir-fry is quick and easy. Feel free to swap the asparagus with any other vegetable that will cook in a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve with rice or rice noodles, or put in a lettuce cup or pita with yogurt and fresh herbs. You can also trade out the chicken for tofu or shrimp.

3 tbsp honey

¾ tsp black pepper, plus more to taste

kosher salt

2 tbsp all-purpose flour

1.50 tsp ground turmeric

1 lb boneless skinless chicken thighs or breast pieces, cut into 1 inch cubesit is important that cubes are the same size

1 tbsp coconut or canola oil

12 oz asparagus, trimmed and thinly sliced on an angleif you don't have asparagus, use frozen peas, baby spinach or sliced green beans

1 tsp rice vinegar or soy sauce

1 lime, cut into wedges

In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 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, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like. Serve over rice noodles or rice.

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Turmeric-Black Pepper Chicken with Asparagus