Turmeric-Black Pepper Chicken With Asparagus

4 servings


15 minutes

total time


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)


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.

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.


Cook chicken longer to get good crisp!


Serving Size




Total Fat

8 g

Saturated Fat

2 g

Unsaturated Fat

6 g

Trans Fat

0 g




561 mg

Total Carbohydrate

22 g

Dietary Fiber

3 g

Total Sugars

15 g


25 g

4 servings


15 minutes

total time
Start Cooking