Turmeric Black Pepper Chicken (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
3 tablespoons honey
02 -
2 tablespoons low-sodium soy sauce
03 -
Juice of 1 lime (about 2 tablespoons)
04 -
1 clove garlic, grated or finely minced
05 -
1 teaspoon freshly cracked black pepper
06 -
¼ teaspoon ground ginger
→ Chicken Ingredients
07 -
2 tablespoons all-purpose flour
08 -
2 teaspoons turmeric powder
09 -
½ teaspoon freshly cracked black pepper
10 -
¼ teaspoon kosher salt
11 -
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
12 -
4 tablespoons canola oil
→ Other Ingredients
13 -
1 bunch (about 1 pound) asparagus spears, ends trimmed, cut into 1-inch pieces
14 -
2 tablespoons water
15 -
1 tablespoon cornstarch
# Instructions:
01 -
In a small bowl, stir together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger. Set the sauce aside.
02 -
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 well coated.
03 -
Heat the canola oil in a large skillet over medium heat. Add the coated chicken cubes and sauté them until they turn golden brown and are cooked through, about 5 minutes.
04 -
Add the asparagus pieces to the skillet and cook for an additional 5-7 minutes, until they are tender.
05 -
Reduce the heat to low and pour the sauce over the chicken and asparagus. Scrape the bottom of the skillet to incorporate any flavorful bits. Allow the mixture to simmer for 1-2 minutes.
06 -
In a small mixing bowl, whisk together the water and cornstarch to create a cornstarch slurry. Slowly stir the slurry into the skillet, allowing it to simmer until the sauce thickens. Remove from heat and serve.
# Notes:
01 -
Quick Tip: Prepare all of your ingredients before you start cooking for a smooth and stress-free experience.
02 -
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
03 -
Make Ahead: The sauce can be prepared up to one week in advance, and the chicken can be cubed up to 24 hours before cooking.