Ingredients

Method

1. Combine the water, honey, pepper, and salt to make the sauce. Set aside.
2. Combine the flour, turmeric, and salt together. Sprinkle over the chicken, and immediately toss to coat the chicken well.
3. Heat the oil in your pan over medium-high heat. Add the chicken, and cook, tossing as needed, until golden brown all over. If it starts darkening too quickly, lower the heat.
4. Add the asparagus to the pan, and season with a pinch of salt. Cook for 1–2 minutes, or until tender but still crisp. Note that the asparagus will continue cooking.
5. Stir in the prepared sauce, and simmer everything until the chicken is cooked through and the sauce has thickened to your taste (about 2–3 minutes).
6. Remove from the heat, and stir in the rice vinegar and lime juice. Adjust the seasoning with additional salt, pepper, vinegar, and lime to taste.

Notes

• If you use a regular stainless steel skillet, have uneven heat distribution, or add the chicken on too-low heat, the meat may stick to the pan.
• If you want to make this recipe gluten-free, you can replace the wheat flour with cornstarch. This will slightly change the texture of the meat and the sauce, making it somewhat more like the technique of velveting.
• Adding all the dry ingredients to the chicken at once without tossing immediately can cause them to clump.

Equipment

• Seasoned wok or cast-iron skillet

Categories

• Recipes using honey
• Recipes using vinegar
• Recipes using all-purpose flour
• Recipes using turmeric
• Recipes using chicken thigh
• Recipes using salt
• Recipes using pepper
• Recipes using oil and fat
• Recipes using asparagus
• Recipes using lime