Umami
Umami

Turmeric-Black Pepper Chicken With Asparagus

4 servings

servings

15 minutes

total time

Ingredients

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)

Directions

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.

Notes

Cook chicken longer to get good crisp!

Nutrition

Serving Size

-

Calories

257

Total Fat

8 g

Saturated Fat

2 g

Unsaturated Fat

6 g

Trans Fat

0 g

Cholesterol

-

Sodium

561 mg

Total Carbohydrate

22 g

Dietary Fiber

3 g

Total Sugars

15 g

Protein

25 g

4 servings

servings

15 minutes

total time
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