Description
A vibrant and aromatic chicken dish with turmeric and black pepper, served with crisp asparagus and a luscious sauce.
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 teaspoon 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
Instructions
- In a small bowl, stir together the honey, soy sauce, lime juice, grated garlic, black pepper, and ground ginger. Set the sauce aside.
- 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.
- 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, about 5 minutes.
- Add the asparagus pieces to the skillet and cook for an additional 5-7 minutes until they are tender.
- 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 to simmer for 1-2 minutes.
- In a small mixing bowl, whisk together the water and cornstarch to create a slurry. Slowly stir the slurry into the skillet, allowing it to simmer until the sauce thickens. Remove from heat and serve.
Notes
Consider marinating the chicken in the sauce for added flavor. Stir-fry in small batches to achieve a perfect sear.
