Name: Turmeric Black Pepper Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 3 tablespoons honey; 2 tablespoons low-sodium soy sauce; Juice of 1 lime (about 2 tablespoons); 1 clove garlic (grated or finely minced); 1 teaspoon freshly cracked black pepper; ¼ teaspoon ground ginger; 2 tablespoons all-purpose flour; 2 teaspoons turmeric powder; ¼ teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 1 pound boneless, skinless chicken breast (cut into 1-inch cubes); 4 tablespoons canola oil; 1 bunch (about 1 pound) asparagus spears (ends trimmed, cut into 1-inch pieces); 2 tablespoons water; 1 tablespoon cornstarch

Description

This vibrant Turmeric Black Pepper Chicken recipe combines tender chicken breast bites coated in a fragrant turmeric-spiced flour mix, sautéed with fresh asparagus and simmered in a tangy, sweet, and peppery sauce made from honey, soy sauce, lime juice, and garlic. Ready in just 30 minutes, this quick and flavorful skillet meal balances warm spices and bright citrus notes for a healthy and satisfying dinner.

Ingredients

Sauce

3 tablespoons honey
2 tablespoons low-sodium soy sauce
Juice of 1 lime (about 2 tablespoons)
1 clove garlic (grated or finely minced)
1 teaspoon freshly cracked black pepper
¼ teaspoon ground ginger

Chicken Coating

2 tablespoons all-purpose flour
2 teaspoons turmeric powder
¼ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 pound boneless, skinless chicken breast (cut into 1-inch cubes)

Cooking

4 tablespoons canola oil
1 bunch (about 1 pound) asparagus spears (ends trimmed, cut into 1-inch pieces)

Thickener

2 tablespoons water
1 tablespoon cornstarch

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Instructions

Make the sauce. In a small bowl, stir together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger until well combined. Set aside to let the flavors meld.
Toss the chicken with flour and turmeric. In a medium bowl, mix the flour, turmeric powder, kosher salt, and freshly cracked black pepper. Add the cubed chicken breasts and toss thoroughly to coat each piece evenly with the flour and spice mixture.
Sauté the chicken. Heat canola oil in a large skillet over medium heat. Add the coated chicken cubes in a single layer and cook, stirring occasionally, until they turn golden brown and are cooked through, about 5 minutes.
Cook the asparagus. Add the asparagus pieces to the skillet with the chicken. Continue cooking and stirring for another 5 to 7 minutes until the asparagus is tender yet crisp.
Simmer the chicken and asparagus in the sauce. Lower the heat to low and pour the prepared sauce over the chicken and asparagus. Scrape up any browned bits from the bottom of the skillet and stir to combine. Let the mixture simmer for 1 to 2 minutes to blend flavors.
Make a cornstarch slurry to thicken the sauce. In a small bowl, whisk together water and cornstarch until smooth. Slowly add the slurry to the skillet while stirring gently. Continue to simmer until the sauce thickens enough to coat the chicken and vegetables, then remove from heat.
Serve. Plate the turmeric black pepper chicken with asparagus immediately, enjoying the flavorful and vibrant sauce.

Notes

Use low-sodium soy sauce to control salt levels and keep the dish balanced.
Adjust the freshly cracked black pepper quantity to your taste preference for heat.
Ensure the chicken pieces are cut evenly for uniform cooking.
For a gluten-free version, substitute all-purpose flour with gluten-free flour, and verify soy sauce is gluten-free.
If asparagus is unavailable, substitute with green beans or snap peas for similar texture and flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion