oil for black skin

TURMERIC BLACK PEPPER CHICKEN WITH ASPARAGUS

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.

BLACKSTONE CHICKEN LO MEIN

Blackstone Chicken Lo Mein is a popular and flavorful stir-fry dish often cooked on a Blackstone griddle. This versatile dish combines tender chicken with a medley of colorful vegetables like broccoli, carrots, and onions, all tossed in a savory sauce. 

INGREDIENTS

  • 3/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp garlic paste (or minced garlic)
  • 2 tbsp ginger paste (or grated ginger)
  • 2 tbsp sriracha
  • 2 tbsp oyster sauce
  • 2 tbsp rice vinegar
  • 3 pounds boneless, skinless chicken thighs
  • 1 pound spaghetti
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2–3 carrots, grated or shredded
  • Vegetable oil (or preferred cooking oil)
  • Optional garnishes: sesame seeds, green onions, extra sriracha, soy sauce, or yum yum sauce

INSTRUCTIONS

  • In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sriracha, oyster sauce, and rice vinegar until fully combined.
  • Cut the chicken thighs into bite-sized pieces and place them in a gallon-sized plastic bag. Pour in a few spoonfuls of the sauce, then seal the bag and massage it to coat the chicken evenly.
  • Transfer the bag to the refrigerator and let the chicken marinate overnight.
  • When ready to cook, boil the spaghetti according to the package instructions. Drain and rinse with cold water to prevent it from becoming mushy.
  • On a large tray, combine the marinated chicken, cooked spaghetti, remaining sauce, mushrooms, red pepper, onion, and carrots.
  • Preheat a griddle or large skillet to medium-high heat for a few minutes. Add cooking oil and the chicken and vegetables. Cook for 7–9 minutes, flipping occasionally with hibachi spatulas.
  • Add the cooked spaghetti and the sauce. Stir everything together and cook for an additional 4–5 minutes, turning and mixing as needed.
  • Transfer portions to the tray used earlier and serve, garnished with sesame seeds, green onions, and additional sriracha, soy sauce, or yum yum sauce if desired.