Turmeric Black Pepper Chicken With Asparagus
Make weeknight dinners simpler with Turmeric Black Pepper Chicken with Asparagus, a tasty dish ready in under 30 minutes, all in one skillet!
Servings: 4 people
Calories: 298kcal
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.
Nutrition
Serving: 1portion (without rice) | Calories: 298kcal