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Turmeric Black Pepper Chicken with Asparagus

Zesty Turmeric Black Pepper Chicken with Asparagus Delight

A quick and nutritious Turmeric Black Pepper Chicken with Asparagus that delights the senses in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Honey Substitute with maple syrup for a vegan option.
  • 3 tablespoons Low-sodium soy sauce Coconut aminos work for a gluten-free option.
  • 2 tablespoons Lime Juice Fresh lime is best, but bottled juice is a quick substitute.
  • 3 cloves Garlic Use grated or minced for better distribution.
  • 1 teaspoon Black Pepper Adjust for preferred heat.
  • 1 teaspoon Ground Ginger Fresh is preferred, but ground can be used.
For the Chicken
  • 1 cup All-purpose Flour Substitute with gluten-free flour if needed.
  • 1 tablespoon Turmeric Powder No substitutes recommended.
  • 1 teaspoon Kosher Salt Regular table salt can substitute, but adjust to taste.
  • 1 pound Boneless, Skinless Chicken Breast Swap for chicken thighs for added juiciness.
  • 2 tablespoons Canola Oil Feel free to replace with olive or avocado oil.
For the Vegetables
  • 1 bunch Asparagus Green beans or broccoli can also work well.
For Thickening
  • 2 tablespoons Water
  • 1 tablespoon Cornstarch Arrowroot provides a different thickening option.

Equipment

  • Medium Bowl
  • Large skillet
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together honey, low-sodium soy sauce, fresh lime juice, minced garlic, black pepper, and ground ginger until well combined. Set aside the sauce.
  2. In another bowl, mix all-purpose flour, turmeric powder, kosher salt, and black pepper. Cut the boneless, skinless chicken breast into bite-sized cubes and toss them in the flour mixture until thoroughly coated.
  3. Heat canola oil in a large skillet over medium heat. Once shimmering, add the coated chicken cubes and cook for about 5-7 minutes until golden brown and cooked through.
  4. Add the fresh asparagus to the skillet and stir-fry for an additional 5-7 minutes until bright green and tender-crisp.
  5. Reduce the heat to low and pour the prepared sauce over the chicken and asparagus, stirring to coat evenly. Let it simmer for 1-2 minutes.
  6. In a small bowl, mix water and cornstarch to create a slurry. Slowly pour this into the skillet while stirring constantly. Cook until the sauce thickens to your desired consistency.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 6 months.

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