Turmeric Black Pepper Chicken

Name: Turmeric Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
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 teaspoons ground ginger; 2 tablespoons all-purpose flour; 2 teaspoons turmeric powder; ½ teaspoon freshly cracked black pepper; ¼ teaspoon kosher salt; 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

6 steps

Prep:15minCook:15min

This Turmeric Black Pepper Chicken is healthy, flavorful, and so easy to make. Ready in just 30 minutes, this warmly-spiced chicken breast recipe is perfect for a quick weeknight meal. Serve with rice or noodles for a delicious, well-balanced dinner. Recipe adapted from The New York Times.

Updated at: Thu, 17 Aug 2023 11:28:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories361 kcal (18%)

Total Fat16.9 g (24%)

Carbs24.9 g (10%)

Sugars15.3 g (17%)

Protein28.9 g (58%)

Sodium387.7 mg (19%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonshoney

2 tablespoonslow sodium soy sauce

1juice of lime

1 clovegarlic

grated or finely minced

1 teaspoonfreshly cracked black pepper

¼ teaspoonsground ginger

2 tablespoonsall-purpose flour

2 teaspoonsturmeric powder

½ teaspoonblack pepper

freshly cracked

¼ teaspoonkosher salt

1 poundboneless skinless chicken breast

cut into 1-inch cubes

4 tablespoonscanola oil

1 poundasparagus spears

ends trimmed, cut into 1-inch pieces

2 tablespoonswater

1 tablespooncornstarch

Instructions

Step 1

In a small bowl, stir together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger. Set the sauce aside.

Step 2

In a medium bowl, combine the flour, turmeric powder, salt, and black pepper. Toss the chicken breast cubes in the flour mixture until they are well coated.

Step 3

Heat the canola oil in a large skillet over medium heat. Add the coated chicken cubes and sauté them until they turn golden brown and are cooked through, which should take about 5 minutes.

Step 4

Add the asparagus pieces to the skillet and cook for an additional 5-7 minutes, until they are tender.

Step 5

Reduce the heat to low and pour the sauce over the chicken and asparagus. Scrape the bottom of the skillet to incorporate any flavorful bits. Allow the mixture to simmer for 1-2 minutes.

Step 6

In a small mixing bowl, whisk together the water and cornstarch to create a cornstarch slurry. Slowly stir the slurry into the skillet, allowing it to simmer until the sauce thickens. Remove from heat and serve.

View on enwnutrition.com

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