This recipe is from the New York Times and it is a keeper! By using chicken thighs, opposed to breasts, the meat is very juicy. The turmeric and black pepper provide so much flavor and the honey adds just the right amount of sweetness. I served this over white rice and the family raved about it. I’ve made three times so far. It’s definitely going to be on the dinner table often. Enjoy!
Ingredients:
3 tablespoons honey
¾ teaspoon black pepper, plus more to taste
Kosher salt
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)
¾ teaspoon black pepper, plus more to taste
Kosher salt
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)
Directions:
In a small bowl or measuring cup,
stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set
honey mixture aside.
In a medium bowl, stir together
the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
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. Add the asparagus, season with salt, stir to combine and cook
until crisp-tender, 1 to 2 minutes.
Add the honey mixture and cook,
stirring, until the chicken is cooked through and the sauce has thickened, 2 to
3 minutes.
Remove from heat and stir in the
vinegar, if using. Season to taste with salt and pepper. Serve with lime
squeezed over top, if you like.
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