Turmeric black pepper chicken with asparagus is an easy weeknight dinner that takes less than 30 minutes to cook -- start to finish. This is a quick and easy meal that is packed with flavor.
This turmeric black pepper chicken is so flavorful and perfect for anyone who loves turmeric. And it uses ground turmeric, so no need to go searching for fresh turmeric in the produce section.
The chicken gets dusted with a turmeric-cornstarch mixture and then seared in a skillet, so it gets slightly crispy.
The asparagus is perfectly crunchy and fresh tasting.
And the black pepper-honey-lemon sauce is the perfect addition that just brings the whole dish together. It adds the perfect amount of sweetness to pair with the black pepper and turmeric.
You can also add red pepper flakes for a bit of additional spice!
Why make this recipe
Delicious - This is one of those recipes that is packed with flavor. If you are a fan of flavorful recipes, try the turmeric chicken!
Healthy - Did you know turmeric is really healthy for you? And the health benefits get amplified when combined with black pepper! A match made in nutrition heaven.
Easy - While this recipe can look complicated, it's actually really easy! I've heard it referred to as a low-effort, high-reward recipe. It's perfect for a quick weeknight meal.
What is turmeric?
Turmeric is a yellow-orange food that gives curry powder its yellow color. It can be found in both raw form in the produce section (where it looks a lot like ginger), or ground in the spices section.
Turmeric is used in a variety of ways, and is said to have many health benefits, especially when combined with black pepper.
This spice takes earthy and slightly bitter. A little goes a long way, and it is delicious when balanced out with other spices or ingredients like honey.
How to serve
For a low-carb version, just eat the turmeric chicken and asparagus as is! No need to serve with anything else.
However, you can also serve over rice, cauliflower rice, or noodles.
Customization ideas
- While I used chicken breast in this recipe, you could easily use boneless skinless chicken thighs.
- Not a fan of asparagus? Use a different vegetable instead. Bok choy would be delicious. If you use a vegetable like broccoli or cauliflower, you may need to cook before adding to the pan to ensure tenderness.
- You can easily swap out the honey for maple syrup.
How to store leftovers
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.
To reheat, simply microwave or reheat in a skillet.
Recipe tips
- If you're sensitive to heat, you may want to leave out the red pepper flakes and reduce the amount of black pepper used in the recipe.
- For additional flavors, add some onion powder or garlic powder to the turmeric coating.
- If the turmeric flavor is too intense for your tastes, add a drizzle more of honey and/or some soy sauce or lemon juice to tone down the turmeric flavor.
Instructions
Combine the soy sauce, honey, water, black pepper, lemon juice, and red pepper flakes in a small bowl. Stir to combine. Set honey mixture aside.
To another small bowl, add the cornstarch, ground turmeric, ground ginger, and salt.
Stir to combine.
Wash and dry asparagus spears. Trim off the woody ends, then slice thinly at an angle.
Dice chicken into small chunks, then add to a medium bowl. Add the turmeric-cornstarch mixture to the bowl.
Toss to combine.
Heat oil in the skillet. Add the chicken in a single layer and cook until chicken is golden brown, about 2-3 minutes per side.
Add the thinly sliced asparagus spears. Saute for 2 minutes, stirring frequently.
Add the honey mixture and then stir to combine. Simmer for 2-3 minutes until slightly thickened.
Serve and enjoy!
You can add a drizzle of more honey for sweetness, a squeeze of lemon juice for brightness and acidity, or a drizzle of more soy for umami.
Recipe adapted from The New York Times
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Turmeric Black Pepper Chicken
Ingredients
- 1 pound chicken breast
- 12 ounces asparagus
- ¼ cup water
- 2 Tablespoons honey
- 1 teaspoon soy sauce
- ½ lemon
- ½ teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional
- 1 Tablespoon cornstarch
- ¾ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 Tablespoon oil canola, vegetable, or avocado
Instructions
- In a small bowl, combine the water, honey, soy sauce, juice from ½ a lemon, black pepper, and red pepper flakes (optional). Stir to combine.
- In another small bowl combine the cornstarch, turmeric, salt, and ginger. Stir to combine.
- Wash and dry the asparagus and then snap off the woody ends of each spear. Slice each asparagus spear into thin slices at an angle.
- Dice your chicken breast into small cubes. Add to a medium bowl. Add the turmeric mixture to the bowl and toss until chicken pieces are coated.
- Heat oil in a large skillet over medium heat. Once hot, add the chicken in a single layer. Cook on each side for 2-3 minutes until golden brown.
- Add asparagus to the pan and stir to combine. Cook for 2 minutes, stirring frequently. Add honey mixture to the pan and cook for an additional 2-3 minutes.
- Plate and enjoy.
Notes
- If you're sensitive to heat, you may want to leave out the red pepper flakes and reduce the amount of black pepper used in the recipe.
- For additional flavors, add some onion powder or garlic powder to the turmeric coating.
- If the turmeric flavor is too intense for your tastes, add a drizzle more of honey and/or some soy sauce or lemon juice to tone down the turmeric flavor.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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