Turmeric-Black Pepper Chicken with Asparagus is a healthy entree that is quick enough for a weeknight meal and delicious enough to serve at a casual dinner party. Turmeric has been used for centuries to flavor food and is prized for its medicinal properties.
Turmeric is a powerful anti-inflammatory and anti-oxidant. The benefits of turmeric are increased when turmeric is combined with black pepper, as in this dish. Pepper improves the bioavailability of turmeric, meaning it is easier for your body to absorb it.
Scientists and the medical community now acknowledge that chronic low-level inflammation can contribute to the development of:
- heart disease
- cancer
- metabolic syndrome
- Alzheimer’s disease
- various degenerative conditions
That’s why anything that can help fight chronic inflammation is potentially important in preventing and helping treat these conditions and why I love this recipe so much. The New Harvest Turmeric from the spice Company Burlap and Barrel is far and away the best ground turmeric I have ever tasted.
This recipe was slightly adapted from a similar recipe in the New York Times. As written, this recipe makes 4 healthy portions. To make this a “The Portion Queen” complete meal, add a simple green salad with Meyer Lemon Oregano Vinaigrette, or a slightly fancier salad, such as this Citrus Salad with Avocado, Mint and Pistachio. I also like to add a whole grain side to help sop up the delicious sauce. I love the ease of preparation (90 seconds in the microwave!) as well as the taste of Seeds of Change Quinoa and Brown Rice with Garlic.
Ingredients for Turmeric-Black Pepper Chicken with Asparagus
This turmeric black pepper chicken and asparagus recipe use a number of pantry staples along with fresh chicken, asparagus and limes. This dish really lends itself to medium thickness asparagus. The really fat steak-house sized asparagus are too thick and the really skinny ones cook too quickly and don’t match the size of the chicken pieces well.
See recipe card for quantities.
Instructions for Turmeric-Black Pepper Chicken with Asparagus
Break each asparagus stalk from the close to the base until the woody part breaks off. Discard the woody ends. Slice asparagus into 1 inch pieces on an angle. Set aside.
With a sharp knife, trim the chicken thighs of visible fat. Lay each thigh flat and cut into 1 inch square pieces. Set aside.
In a small bowl, combine ¼ cup water with the honey, pepper and ½ teaspoon sea salt.
In a medium bowl, combine the flour, turmeric and 1 teaspoon sea salt. Add the chicken and toss (I find this easiest to do with my fingers) until the chicken is well-coated.
In a non-stick wok or large skillet (I love my wok for this dish), heat the coconut oil over medium-high heat. When hot, but not smoking, add the chicken pieces in one layer and cook without stirring for about 2 minutes, until the turmeric gives off a lovely fragrance and the chicken is golden brown on one side. Toss the chicken and cook another 2-3 minutes, stirring occasionally, until all sides of the chicken pieces are golden. At this point, add the asparagus, and cook until crisp-tender, 1 to 2 minutes more.
Add the honey pepper mixture and cook, stirring for 2-3 minutes. The sauce will be bubbly and should have thickened a bit. It will coat the chicken but there will still be loose sauce in the wok.
Remove the wok from the heat and stir in the vinegar. Taste and adjust the seasoning with additional salt and pepper, if desired.
Serve in shallow bowls. Cut lime into wedges and allow your guests to squeeze lime over the top. I like to serve the dish with Quinoa and Brown Rice with Garlic.
Equipment
I love making turmeric-black pepper chicken with asparagus in my non-stick wok. This Light Diamond Non-Stick Reinforced Scratch Resistant Cast Aluminum Wok from Woll heats evenly, is cut and scratch resistant and works beautifully on all cook surfaces, including induction. It is an investment in fine cookware that will last many years.
Turmeric-Black Pepper Chicken with Asparagus
Ingredients
- 12 oz fresh asparagus
- 1 pound boneless, skinless chicken thighs
- ¼ cup water
- 3 tablespoon honey
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 tablespoon all-purpose flour
- 1½ teaspoon ground turmeric
- 1 tablespoon coconut oil
- 1 teaspoon unseasoned rice vinegar
- 1 lime
Instructions
- Break each asparagus stalk from the close to the base until the woody part breaks off. Discard the woody ends. Slice asparagus into 1 inch pieces on an angle. Set aside.
- With a sharp knife, trim the chicken thighs of visible fat. Lay each thigh flat and cut into 1 inch square pieces. Set aside.
- In a small bowl, combine ¼ cup water with the honey, pepper and ½ teaspoon sea salt.
- In a medium bowl, combine the flour, turmeric and 1 teaspoon sea salt. Add the chicken pieces and toss (I find this easiest to do with my fingers) until the chicken is well-coated.
- In a non-stick wok or large skillet (I love my wok for this dish), heat the coconut oil over medium-high heat. When hot, but not smoking, add the chicken pieces in one layer and cook without stirring for about 2 minutes, until the turmeric gives off a lovely fragrance and the chicken is golden brown on one side. Toss the chicken and cook another 2-3 minutes, stirring occasionally, until all sides of the chicken pieces are golden. At this point, add the asparagus, toss with the chicken and stir fry until the asparagus is crisp-tender, 1 to 2 minutes more.
- Add the honey pepper mixture and cook, stirring for 2-3 minutes. The sauce will be bubbly and should have thickened a bit. It will coat the chicken but there will still be loose sauce in the wok.
- Remove the wok from the heat and stir in the rice vinegar. Taste and adjust the seasoning with additional pepper, if desired.
- Serve in shallow bowls. Cut lime into wedges and allow your guests to squeeze lime over the top.
Tim
I’m trying to eat more healthily these days, and I’m especially interested in recipes that have anti-inflammatory ingredients, like turmeric. This turmeric black pepper chicken recipe is simple to make and delicious. It’s super over rice. It’s going to have a place in our regular rotation!