Prep all the vegetables first: slice the mushrooms, cut the asparagus into 2-inch pieces and slice the onion into thin wedges. Do this before handling the raw chicken.

Toss the chicken pieces in the flour until lightly coated. Keep the bowl with the leftover flour.

In that same bowl, whisk together the chicken stock, honey, soy sauce, ginger, garlic powder and red pepper flakes.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the chicken 5-6 minutes, turning, until browned and cooked through. Remove to a plate.

Add the remaining tablespoon of oil and stir-fry the mushrooms, asparagus and onion about 5 minutes, until crisp-tender.

Whisk the sauce again, pour it into the pan and bring to a boil, stirring, until it thickens. Return the chicken to the pan and heat through. Add a dash of sesame oil if you like and serve over rice.