1/4 cup water
3 tbsp. honey
3/4 tsp. black pepper
1/2 tsp. kosher salt

  • mix together in a small bowl and set aside

2 tbsp. flour
1 1/2 tsp. turmeric
1 tsp. kosher salt
1 lb. chicken, cubed

  • mix flour, turmeric, and salt together in a medium bowl
  • add chicken and toss to coat

1 tbsp. neutral oil
12 oz. asparagus, thinly sliced on an angle
1 tsp. rice vinegar
juice from 1 lime

  • heat oil in a skillet or dutch oven, add chicken and sauté 2-3 minutes per side, until turmeric is fragrant and chicken is browned
  • add asparagus and stir fry until crisp-tender, about 2 minutes
  • add honey mixture and cook until chicken is cooked through and sauce thickens, about 3 minutes
  • remove from heat and stir in vinegar and lime juice

source: https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus