Turmeric-Black Pepper Chicken With Asparagus
Updated June 23, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons honey
- ¾teaspoon black pepper, plus more to taste
- Kosher salt (such as Diamond Crystal)
- 2tablespoons all-purpose flour
- 1½teaspoons ground turmeric
- 1pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1tablespoon coconut or canola oil
- 12ounces asparagus, trimmed and thinly sliced on an angle
- 1teaspoon unseasoned rice vinegar or soy sauce
- 1lime, cut into wedges (optional)
Nutritional analysis per serving (4 servings)
257 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 25 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.
- Step 2
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- Step 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.
- Step 4
Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- Step 5
Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Step 6
Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
Private Notes
Comments
One of the best flavor to effort ratios of any meal I have made.
We made this with chicken breast instead of thighs, added thinly sliced onion when we added the asparagus and added some crushed red pepper. Served with basmati rice - this is the best dish we've made in a long time!
Good as is, not great. It was too plain and too sweet. I cooked it in a wok, added charred cabbage, peanuts and cilantro. Less honey, more rice vinegar. Added soy sauce and chili crisp. Topped with cilantro and green onions. Now it's delicious!
Followed the recipe to the letter. Lack of taste and fell flat. Won’t be making this dish again
Not sure why this is rated so highly. Pretty bland the first time I made it, and much too sweet. But even after adding more spice and less honey the second time around, as was suggested in the comments, it was still flat. Added a lot of lime and that helped a little. I also gave up on the turmeric/curry and added red pepper and sriracha.
Adding to the 5 star reviews here. Great recipe! Used maple syrup instead of honey, and added red pepper flakes. Used chicken breast instead of thighs, and curry powder instead of turmeric, based on what I had on hand. Excellent recipe that comes together easily. The lime and rice vinegar finish brightens the dish. Will be in our regular rotation now!