15 minutes
A quick and flavorful dish featuring turmeric-coated chicken and crisp asparagus, balanced with a sweet and tangy sauce.
tablespoons
teaspoons
to taste
tablespoons
Turmeric Powder
teaspoons
Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
0 lb
tablespoons
Asparagus, trimmed and thinly sliced on an angle
0 oz
teaspoons
Lime, cut into wedges (optional)
each
1. Prepare Honey Mixture
Combine 1/4 cup of water, honey, black pepper, and 0.5 teaspoon of kosher salt in a small bowl or measuring cup.
2. Coat Chicken
In a medium bowl, stir together the flour, turmeric, and 1 teaspoon of kosher salt. Toss the chicken pieces in this mixture until they are evenly coated.
3. Cook Chicken
Heat the oil in a medium (10-inch) nonstick skillet over medium-high heat until it shimmers. Add the coated chicken pieces to the skillet and cook them for about 2 to 3 minutes on each side until the chicken is golden brown.
4. Add Asparagus
Add the thinly sliced asparagus to the skillet and season with a pinch of kosher salt. Cook for 1 to 2 minutes until the asparagus is crisp-tender.
5. Add Honey Mixture
Pour the honey mixture into the skillet, stirring to coat the chicken and asparagus evenly. Cook for another 2 to 3 minutes until the sauce thickens and the chicken is cooked through.
6. Finish Dish
Remove the skillet from the heat and stir in the rice vinegar. Taste and adjust the seasoning with additional kosher salt and black pepper if needed. Serve immediately with lime wedges on the side if desired.
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