Turmeric Black Pepper Chicken Recipe
A flavorful and vibrant Turmeric Black Pepper Chicken recipe featuring tender chicken breast cubes sautéed with turmeric and black pepper, combined with fresh asparagus in a tangy honey-soy lime sauce. This quick and easy dish delivers a perfect balance of savory, spicy, and citrusy notes, making it an ideal healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Salt
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
Main Ingredients
- 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
Instructions
- Make the sauce. In a small bowl, stir together the honey, soy sauce, lime juice, grated garlic, freshly cracked black pepper, and ground ginger. Set the sauce aside to allow the flavors to meld.
- Toss the chicken with the coating mixture. In a medium bowl, combine the all-purpose flour, turmeric powder, kosher salt, and freshly cracked black pepper. Toss the chicken breast cubes in this flour mixture until they are evenly coated.
- Sauté the chicken. Heat the canola oil in a large skillet over medium heat. Add the coated chicken cubes and sauté them for about 5 minutes, turning occasionally, until they are golden brown and cooked through.
- Cook the asparagus. Add the cut asparagus pieces to the skillet with the chicken. Continue cooking for an additional 5 to 7 minutes, stirring occasionally, until the asparagus becomes tender but still crisp.
- Simmer chicken and asparagus in the sauce. Reduce the heat to low and pour the prepared sauce over the chicken and asparagus in the skillet. Scrape the bottom of the skillet to lift any flavorful browned bits into the sauce. Let the mixture simmer gently for 1 to 2 minutes to combine the flavors.
- Thicken the sauce with cornstarch slurry. In a small bowl, whisk together the water and cornstarch until smooth. Slowly pour this slurry into the skillet while stirring. Allow the sauce to simmer until it thickens to your desired consistency, then remove from heat and serve immediately.
Notes
- Use low-sodium soy sauce to control the salt content in the dish.
- Ensure the chicken is cut into uniform 1-inch cubes for even cooking.
- Do not overcook asparagus to maintain its bright color and crunch.
- Adjust black pepper quantity to taste for spiciness.
- Serve with steamed rice or quinoa for a complete meal.
Find it online: https://yumntasty.com/turmeric-black-pepper-chicken-recipe/
