Turmeric-Black Pepper Chicken With Asparagus
Total Time
15 minutes
Rating
5 out of 5 stars
(25.7k)
Ingredients
4 servings
- 3 tablespoons honey
- 3/4 teaspoon black pepper, plus more to taste
- Kosher salt (such as Diamond Crystal)
- 2 tablespoons all-purpose flour
- 1 1/2 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)
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Preparation
Step 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.
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.
Step 7
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