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Turmeric Black Pepper Chicken with Asparagus

Delicious Turmeric Black Pepper Chicken with Asparagus Delight

This Turmeric Black Pepper Chicken with Asparagus is a quick and healthy dish packed with vibrant flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Honey Substitute with maple syrup for a vegan option.
  • 4 tablespoons Low-sodium Soy Sauce Use gluten-free soy sauce for gluten-free option.
  • 2 tablespoons Lime Juice Fresh lime is preferred.
  • 3 cloves Garlic Minced or grated.
  • 1 teaspoon Black Pepper Adjust to control spiciness.
  • 1 teaspoon Ground Ginger Fresh ginger can be used.
For the Chicken
  • 1 pound Boneless, Skinless Chicken Breast Cut into cubes.
  • 1/4 cup All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 1 teaspoon Kosher Salt Adjust to taste.
For Cooking
  • 2 tablespoons Canola Oil Can use olive oil or another neutral oil.
  • 1 bunch Asparagus Trimmed, swap with seasonal veggies if desired.
For Thickening
  • 1/4 cup Water
  • 1 tablespoon Cornstarch Essential for thickening the sauce.

Equipment

  • large skillet
  • small bowl
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine honey, low-sodium soy sauce, lime juice, minced garlic, black pepper, and ground ginger. Whisk until well blended and smooth. Set aside.
  2. In a separate bowl, mix all-purpose flour, turmeric powder, kosher salt, and additional black pepper. Toss the cubed chicken in this mixture.
  3. Heat canola oil in a large skillet over medium heat. Add the coated chicken and sauté for about 5 minutes until golden brown.
  4. Add the trimmed asparagus and cook for an additional 5-7 minutes until tender and bright green.
  5. Reduce heat to low and pour the prepared sauce over the chicken and asparagus. Stir to coat everything and simmer for 1-2 minutes.
  6. In a small bowl, mix water with cornstarch to create a slurry. Gradually stir this into the skillet and continue simmering until thickened.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently for best results.

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