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Home » Dinner

Turmeric Black Pepper Chicken with Asparagus

Published: Sep 30, 2022 · Last Updated: Oct 25, 2022 by Aimee - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

Turmeric chicken and asparagus in a skillet.

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.

Chicken and asparagus over rice.

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.

Sauce ingredients in a bowl.

To another small bowl, add the cornstarch, ground turmeric, ground ginger, and salt.

Turmeric and cornstarch in a bowl.

Stir to combine.

Turmeric and cornstarch in a bowl.

Wash and dry asparagus spears. Trim off the woody ends, then slice thinly at an angle.

Chopped asparagus spears.

Dice chicken into small chunks, then add to a medium bowl. Add the turmeric-cornstarch mixture to the bowl.

Chicken with seasonings.

Toss to combine.

Chicken tossed with turmeric.

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.

Cooking chicken in a skillet.

Add the thinly sliced asparagus spears. Saute for 2 minutes, stirring frequently.

Chicken and asparagus in a skillet.

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.

Turmeric chicken and asparagus in a skillet.
Turmeric chicken and asparagus in a skillet.

Recipe adapted from The New York Times

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Turmeric chicken and asparagus in a skillet.

Turmeric Black Pepper Chicken

Recipe by Aimee
Turmeric black pepper chicken with asparagus is an easy weeknight dinner that takes less than 30 minutes to cook -- start to finish.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Main Course
Cuisine American
Servings 4
Calories 224 kcal

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.
Note: recipe adapted from The New York Times

Nutrition

Calories: 224kcalCarbohydrates: 16gProtein: 26gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 73mgSodium: 511mgPotassium: 634mgFiber: 2gSugar: 11gVitamin A: 700IUVitamin C: 13mgCalcium: 33mgIron: 3mg

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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