This Turmeric Black Pepper Chicken is a healthy, flavorful dish that comes together in just 30 minutes. With its warm spices and tender chicken breasts, it’s an ideal choice for a quick weeknight dinner. Pair it with rice or noodles for a satisfying and balanced meal.
EQUIPMENT
- Large skillet
- Mixing bowls
INGREDIENTS
Sauce Ingredients
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- Juice of 1 lime (about 2 tablespoons)
- 1 clove garlic (grated or finely minced)
- 1 teaspoon freshly cracked black pepper
- ¼ teaspoon ground ginger
Chicken Ingredients
- 2 tablespoons all-purpose flour
- 2 teaspoons turmeric powder
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon kosher salt
- 1 pound boneless, skinless chicken breast (cut into 1-inch cubes)
- 4 tablespoons canola oil
Other Ingredients
- 1 bunch (about 1 pound) asparagus spears (ends trimmed, cut into 1-inch pieces)
- 2 tablespoons water
- 1 tablespoon cornstarch
INSTRUCTIONS
- In a small bowl, mix together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger. Set aside to make the sauce.
- In a medium bowl, combine the flour, turmeric powder, salt, and black pepper. Toss the chicken breast cubes in the flour mixture until they are fully coated.
- Heat the canola oil in a large skillet over medium heat. Add the coated chicken cubes and sauté until golden brown and cooked through, about 5 minutes.
- Add the asparagus pieces to the skillet and cook for an additional 5-7 minutes, until tender.
- Lower the heat and pour the prepared sauce over the chicken and asparagus. Scrape the bottom of the skillet to incorporate any flavorful bits. Let the mixture simmer for 1-2 minutes.
- In a small bowl, whisk together the water and cornstarch to form a slurry. Slowly stir the slurry into the skillet and let it simmer until the sauce thickens. Remove from heat and serve.
