Turmeric Black Pepper Chicken

4 from 1 vote

This Turmeric Black Pepper Chicken is healthy, flavorful, and so easy to make. Ready in just 30 minutes, this warmly-spiced chicken breast recipe is perfect for a quick weeknight meal. Serve with rice or noodles for a delicious, well-balanced dinner. Recipe adapted from The New York Times.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 365kcal

Author Ashley Petrie, RDN, LDN

Equipment

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 teaspoons 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, stir together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger. Set the sauce aside.
3 tablespoons honey, 2 tablespoons low-sodium soy sauce, Juice of 1 lime, 1 clove garlic, 1 teaspoon freshly cracked black pepper, ¼ teaspoons ground ginger
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.
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
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, which should take about 5 minutes.
4 tablespoons canola oil
Add the asparagus pieces to the skillet and cook for an additional 5-7 minutes, until they are tender.
1 bunch (about 1 pound) asparagus spears
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.
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.
2 tablespoons water, 1 tablespoon cornstarch

Notes

Quick Tip: This dish comes together quickly so, it's helpful to have all of your ingredients prepared before you start cooking. This will make for an easy and stress-free cooking experience.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
Make Ahead: Prepare the sauce up to one week in advance. The chicken can be cubed up to 24 hours before cooking.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.