Honeyed Turmeric & Black Pepper Chicken with Asparagus
Earthy turmeric and a good dousing of black pepper pair with a light honey glaze to bring this healthy dinner together in under 30 minutes. Perfect for those evenings you don’t want to spend a lot of time cooking after your Lagree or spin workout…or feel dinner still roiling around in your belly when you head to DriveTrain early the next morning. Serve the chicken over rice or your favorite cooked grain. Oh, and don’t forget the rice vinegar finisher at the end of the cook like I sometimes do. The touch of acid really complements the sweetness of the honey.
Author: Erin Carstens, adapted from Ali Slagle in The New York Times
Time: 20-25 minutes
Servings: 4
INGREDIENTS
3T honey
3/4t freshly ground black pepper (I know, a lot to grind, but worth it!)
Kosher salt
2T all-purpose flour (chickpea flour works too for gluten-free)
1 1/2t ground turmeric
1 pound boneless, skinless chicken breasts, cut into ~1” chunks
1T neutral cooking oil, such as canola or avocado
12 ounces asparagus, tough ends trimmed and discarded, and remaining stalks sliced (on the bias if you want it to look prettier)
1t unseasoned rice vinegar
Lime wedges, for serving (optional)
INSTRUCTIONS
Fill a small liquid measuring cup with 1/4 cup water, and then stir in the honey, black pepper, and 1/2 teaspoon salt. Set aside.
Combine the flour, turmeric, and another 1 teaspoon salt in a medium bowl. Add the cubes of chicken and toss to coat.
Heat a medium (around 10”) nonstick skillet over medium-high. Once hot, pour in the cooking oil, and continue to heat until it becomes glossy. (This shouldn’t take more than another minute. You can test with a drop of water - if it sizzles on contact, you’re ready to go.) Add the chicken and stir fry until golden brown on both sides, about 2 to 3 minutes per side.
Transfer the asparagus to the skillet with the chicken, season with salt, and stir to combine. Continue cooking, stirring occasionally, until the asparagus is bright green and crisp-tender, typically 2 to 3 minutes.
Give the honey mixture a quick re-stir, and then add it to the skillet, continuing to cook and stir until the chicken is cooked through and the sauce has thickened, another 3 to 4 minutes.
Remove the skillet from the heat, and stir in the rice vinegar. Season, if you like, with additional salt and pepper (you probably won’t need it.)
Serve the chicken with the lime wedges for squeezing on top.
Nutritional Information (Approximate, Per Serving)
Calories: 245
Protein: 28 grams
Fat: 6.5 grams
Carbohydrates: 21 grams (2.5 grams fiber, 15 grams sugar)