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Turmeric Black Pepper Chicken with Asparagus
Turmeric Black Pepper Chicken with Asparagus
Ingredients
- 3 tbsp honey
- 0.75 tsp pepper
- salt
- 1.5 tsp ground turmeric
- 1 lb boneless, skinless, chicken thighs, cut into 1-inch pieces
- 1 tbsp coconut or canola oil
- 12 oz asparagus trimmed and sliced on an angle
- 1 tsp rice vinegar or soy sauce
- 1 lime (optional)
Directions
- In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.
- In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- 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.
- Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
Recipe Notes:
Green beans work great in place of asparagus.