Turmeric-Black Pepper Chicken With Asparagus Recipe • 5★

Updated June 23, 2024

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

2:17Credit...The New York Times Cooking

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric’s delightfully earthy qualities. Thinly sliced asparagus doesn’t need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

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¾ teaspoon black pepper, plus more to taste

Kosher salt (such as Diamond Crystal)

2 tablespoons all-purpose flour

1 ½ teaspoons ground turmeric

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon coconut or canola oil

12 ounces asparagus, trimmed and thinly sliced on an angle

1 teaspoon unseasoned rice vinegar or soy sauce

1 lime, cut into wedges (optional)

Step 1In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

Step 2In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

Step 3In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.

Step 4Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Step 5Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Step 6Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

One of the best flavor to effort ratios of any meal I have made.

Good as is, not great. It was too plain and too sweet. I cooked it in a wok, added charred cabbage, peanuts and cilantro. Less honey, more rice vinegar. Added soy sauce and chili crisp. Topped with cilantro and green onions. Now it's delicious!

We made this with chicken breast instead of thighs, added thinly sliced onion when we added the asparagus and added some crushed red pepper. Served with basmati rice - this is the best dish we've made in a long time!

I made this subbing tofu, cornstarch for flour, and sugar snap peas. Used a little less honey. Delicious!! Crispy, easy, not too sweet.

Now I understand why this dish has over 26,000 five-star reviews. Easy, quick and delicious. Could embellish with peanuts and some red pepper, but if you put enough black pepper in you don't need it. Some people have suggested spinach as a substitute for the asparagus, but I think that would make it too chicken-y and without structure. Broccoli, maybe.

It was just okay. Felt like it was missing something. A bit sweet without complexity. But it was easy and worth a star for that.

Source: https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus