A good easy weeknight dinner. Serve over rice and you’re done in 30 minutes. Bonus: turmeric is anti-inflammatory.

Serves 4

Ingredients

• Honey — 3 tablespoons
• Black pepper — 3/4 teaspoon, plus more to taste
• Kosher salt (such as Diamond Crystal) — to taste
• All-purpose flour — 2 tablespoons
• Ground turmeric — 1 1/2 teaspoons
• Boneless, skinless chicken thighs — 1 lb, cut into 1-inch pieces
• Coconut or canola oil — 1 tablespoon
• Asparagus — 12 oz, trimmed and thinly sliced on an angle
• Unseasoned rice vinegar or soy sauce — 1 teaspoon
• Lime — 1, cut into wedges (optional)

Instructions

1. In a small bowl or measuring cup, stir together 1/4 cup water with 3 tablespoons honey, 3/4 teaspoon black pepper, and 1/2 teaspoon salt. Set the honey mixture aside.
2. In a medium bowl, stir together 2 tablespoons all-purpose flour, 1 1/2 teaspoons ground turmeric, and 1 teaspoon salt. Add 1 lb chicken thigh pieces and toss until coated.
3. In a medium (10-inch) nonstick skillet, heat 1 tablespoon coconut or canola 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 12 oz sliced asparagus, season with salt, stir to combine, and cook 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 1 teaspoon rice vinegar (or soy sauce). Season to taste with salt and pepper. Serve with lime wedges squeezed over top, if you like.

Enjoy!