Ali Slagle, contributor to the New York Times and Washington Post cooking sections, developed this easy and exceptionally versatile recipe. Change the protein to something else – pork, shrimp, or tofu for example. Or swap out the veg to one that will cook quickly. Whatever you choose, this recipe will quickly become a repetoire staple.

We both like things pretty spiced up, so we kept our bottle of Gojuchang close by for a little extra uumph.

Turmeric-Black Pepper Chicken with Asparagus

By Ali Slagle in the New York Times

Ingredients

• 3 TBSP honey
• 3/4 tsp black pepper, plus more to taste
• Kosher salt
• 2 TBSP all-purpose flour
• 1-1/2 tsp ground turmeric
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 TBSP coconut or canola oil (I used coconut oil)
• 12-oz asparagus, trimmed and thinly sliced on an angle (sadly, fresh asparagus was not available – used frozen. Not exactly perfection)
• 1 tsp unseasoned rice vinegar or soy sauce (used rice vinegar)
• 1 lime, cut into wedges (optional)

Method

1. In a small bowl, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.
2. In a bowl large enough to hold the prepared chicken, stir together the flour, turmeric and 1 tsp salt. Add the chicken and toss until coated.
3. In a 10-inch skillet, heat the oil over medium-high.
4. 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.
5. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
6. Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
7. Remove from heat and stir in the vinegar.
8. Season to taste with salt and pepper.
9. Optional: serve with lime squeezed over top, if you like.