Turmeric-Black Pepper Chicken With Asparagus
Updated June 23, 2024
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons honey
¾ teaspoon black pepper, plus more to taste
Kosher salt (such as Diamond Crystal)
2 tablespoons all-purpose flour
1 ½ 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)
Nutritional analysis per serving (4 servings)
22 grams carbs; 107 milligrams cholesterol; 257 calories; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 3 grams fiber; 561 milligrams sodium; 25 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.
- Step 2
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- Step 3
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.
- Step 4
Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- Step 5
Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Step 6
Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
Private Notes
Comments
One of the best flavor to effort ratios of any meal I have made.
Good as is, not great. It was too plain and too sweet. I cooked it in a wok, added charred cabbage, peanuts and cilantro. Less honey, more rice vinegar. Added soy sauce and chili crisp. Topped with cilantro and green onions. Now it's delicious!
We made this with chicken breast instead of thighs, added thinly sliced onion when we added the asparagus and added some crushed red pepper. Served with basmati rice - this is the best dish we've made in a long time!
Made this before and will do it again! It’s a flexible recipe as far as veg and adjustments to taste go but I have to say it’s best with fresh grated turmeric and for us more sauce & spices. Bouillon instead of water & tripled everything else except for honey with a finger of fresh turmeric — so good. We’ve even used leftover roast chicken and that was also good as you can put it in with the sauce at the end with a bit of cornstarch if you like it thicker.
Great base. Added slices of Snap Peas and Serrano Pepper. Cut honey in half for sure.
Excellent! I did a side by side with adding seasoned rice vinegar vs. plain (while on the plate) -and seasoned wins. Agree with some of the other posts that this recipe leaves room for adding additional ingredients to accent the base dish, but that's not to take away from this being a pretty fast/easy dish with great flavors. Served on top of jasmine rice. Yum.