Turmeric Black Pepper Chicken

4.67 from 6 votes

Turmeric black pepper chicken with asparagus is an easy weeknight dinner that takes less than 30 minutes to cook -- start to finish.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American

Keyword: black pepper, chicken, turmeric, turmeric black pepper chicken, turmeric chicken

Servings:

Calories: 224kcal

Author: Aimee

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.

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