Turmeric-Black Pepper Chicken With Asparagus

By Ali Slagle

Updated June 23, 2024

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
15 minutes
Rating
5(27,338)
Comments
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In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric’s delightfully earthy qualities. Thinly sliced asparagus doesn’t need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

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Ingredients

Yield:4 servings

  • 3 tablespoons honey

  • ¾ teaspoon black pepper, plus more to taste

  • Kosher salt (such as Diamond Crystal)

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 107 milligrams cholesterol; 257 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 3 grams fiber; 561 milligrams sodium; 25 grams protein; 15 grams sugar

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

  1. 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.

  2. Step 2

    In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

  3. 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.

  4. Step 4

    Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

  5. Step 5

    Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

  6. 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.

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Ratings

5 out of 5
27,338 user ratings
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Comments

Cory V

One of the best flavor to effort ratios of any meal I have made.

James

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!

Colleen

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!

Lisa

OMG- I had a package of shaved chicken breast to use up. Did not coat the chicken as directed, but added the tumeric to the pan to bloom, remaining sauce ingredients in a blender. BOOM. Amazing. Will continue to make it this way! Served with jasmine rice.

Ed Haugen

This recipe was very flavorful and will add it to my meal rotation. It’s well suited to substituting other ingredients.

N/A

This is an amazing recipe! I used Soy Sauce and a slash of black vinegar (didn’t have rice vinegar). Also added chili crisp.

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