This Turmeric Black Pepper Chicken with Asparagus is a quick and flavorful weeknight dinner made in one skillet in under 30 minutes! Tender pieces of chicken are coated in turmeric and lightly seared, then simmered with crisp asparagus in a savory-sweet honey soy glaze. I like to serve it over rice for a satisfying, protein-packed meal! And, if you are into quick, tasty chicken dinners, be sure to check out my Oven Baked Chicken Bites next.
Ingredients & Substitutions
- Chicken: For the best results, cut the chicken into evenly sized 1-inch pieces; this helps ensure everything cooks at the same rate and stays juicy. I typically use boneless, skinless chicken breasts for this recipe. But chicken thighs are a great alternative if you prefer dark meat or want something even more flavorful.
- Turmeric: Turmeric is a golden-yellow spice made from the root of a plant in the ginger family. It has a warm, earthy flavor with a slightly peppery kick and is often used in curries and rice dishes. In this recipe, it’s mixed with flour and salt to lightly coat the chicken, adding both flavor and beautiful color as it cooks.
- Honey Soy Sauce: The honey soy sauce brings a perfect balance of sweet and savory to the dish. It’s a simple mix of honey, soy sauce, water, salt, and pepper that simmers with the chicken and asparagus.
- Asparagus: Asparagus adds a fresh, green crunch to this dish. It cooks quickly in the pan, staying tender but still a little crisp, which goes really well with the saucy chicken. Choose bright green asparagus with firm stalks and tightly closed tips that snap easily. Look for moist ends and similar thickness. If using frozen asparagus, thaw and drain before cooking.
Can I Make Turmeric Black Pepper Chicken with Asparagus Ahead of Time?
Yes! You can prep parts of the recipe in advance to save time. For example, cut and season the chicken and slice the asparagus the day before. You can also fully cook the dish ahead and refrigerate it for up to 3 days. When ready to eat, reheat gently on the stove or microwave. If you want the asparagus to stay crisp, consider adding fresh asparagus during reheating.
What To Serve With Turmeric Black Pepper Chicken With Asparagus
This flavorful chicken pairs well with a variety of sides to create a balanced and well-rounded meal. Here are a few of my favorites you can try:
- White or Brown Rice
- Cauliflower Mashed Potatoes
- Roasted Sweet Potatoes
- Creamed Spinach
- Roasted Carrots or Air Fryer Carrots
- Easy Dinner Rolls
- Butter Swim Biscuits
Can I Double the Turmeric Chicken with Asparagus Recipe?
Yes, you can easily double the Turmeric Black Pepper Chicken with Asparagus recipe to serve more people or for meal prep. Use a larger skillet or cook the chicken in batches to avoid overcrowding, which helps the chicken brown evenly and stay juicy. Keep in mind that cooking times may be slightly longer when doubling, so check that the chicken reaches an internal temperature of 165°F before serving.
How To Store Turmeric Black Pepper Chicken
To store leftovers, let the Turmeric Black Pepper Chicken with Asparagus cool completely, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Turmeric Chicken With Asparagus?
You can freeze the chicken, but asparagus doesn’t freeze as well and may become soft or mushy when thawed. For the best texture, freeze the chicken separately in a freezer-safe container and add fresh or quickly cooked asparagus when you reheat the meal. This way, your dish stays flavorful and fresh every time!
Turmeric Black Pepper Chicken With Asparagus
Ingredients
- ¼ cup water
- 3 tablespoons honey
- 1 teaspoon soy sauce
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons ground turmeric
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon canola oil
- 12 ounces asparagus, trimmed and sliced on an angle into ½-inch pieces
- cooked rice, for serving
Instructions
- In a small bowl, combine water, honey, soy sauce, 1 teaspoon salt, and pepper. Stir together until the honey dissolves. Set aside.
- In a medium bowl, whisk together flour, turmeric, and the remaining 1 teaspoon salt. Add the chicken pieces and toss until evenly coated.
- To a medium (10-inch) nonstick skillet over medium-high heat, add oil. Once hot and shimmering, add the chicken and cook, turning occasionally, until golden brown on both sides, 2 to 3 minutes per side. (The chicken will not be fully cooked yet.)
- Add the asparagus and cook until tender, but still crisp, about 1 to 2 minutes.
- Pour in the honey mixture and stir, scraping up any browned bits from the bottom of the pan.
- Continue cooking, stirring occasionally, until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened, about 2 to 3 minutes.
- Serve immediately over cooked rice.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love asparagus, and I thought it went perfectly with the turmeric chicken. This is so easy to prepare, but so good!
Elizabeth
I was hoping to continue testing this recipe (even though it is perfect) because I wanted to eat more of the chicken! I loved this recipe and will be making it at home.
Stephanie
This is a solid recipe from the turmeric chicken to the asparagus to the honey soy sauce. I really enjoyed it.
Bella
I am not usually a fan of turmeric, but it did work with this chicken. And, the asparagus was perfectly cooked.
