Turmeric-Black Pepper Chicken With Asparagus

A great weekday meal.

Time: 20 minutes

Serves: 4

Ingredients:

  • 3 tablespoons honey
  • ¾ teaspoon black pepper, plus more to taste
  • Kosher salt
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons ground turmeric
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon coconut or canola oil
  • 12 ounces asparagus, trimmed and thinly sliced on an angle
  • 1 teaspoon unseasoned rice vinegar or soy sauce
  • 1 lime, cut into wedges (optional)

Directions:

  1. In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
  2. In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
  3. In a medium (10-inch) nonstick skillet, heat the 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. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
  4. Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
  5. Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Notes:

  • Recipe originally from the New York Times.
  • I sometimes reduce the amount of honey called for in the recipe.

Rave Reviews:

  • Justin, mom