Mystery Lovers' Kitchen: Turmeric Chicken and Asparaus #recipe author @DarylWoodGerber

Wednesday, September 30, 2020

Turmeric Chicken and Asparaus #recipe author @DarylWoodGerber

I wasn't sure I could make a "new" recipe to beat my typical stirfry chicken and vegetables, but I've been hearing all sorts of good things about turmeric. It's good for you. It's rich in antioxidants (good for the skin) and it has calming properties. I need both!!

So I bought a bottle. Woof! I do NOT like the smell of it, but I proceeded and, interestingly enough, it doesn't taste at all like it smells. It's incredibly flavorful. This is now one of my new go-to recipes! You don't have to use asparagus. Go for any green vegetable that you like. There are a few steps to construct, but yum!

Turmeric-Black Pepper Chicken with Asparagus

4 servings

1/4 cup water

3 tablespoons honey

3/4 teaspoon black pepper, more to taste

Salt

2 tablespoons flour (or gluten-free flour if necessary)

1 ½ teaspoons ground turmeric

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

1 tablespoon canola oil

16 spears asparagus, trimmed (*I parboiled mine for 2 minutes first), sliced on an angle

1 teaspoon soy sauce (or tamari, if needed for Gluten-free purposes)

1 lime, cut into wedges

In a small bowl, mix the water, honey, pepper, and 1/2 teaspoon salt; set aside.

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

In a medium skillet, heat the oil over medium-high heat. Add the chicken and cook until the chicken is golden brown on both sides, about 2 to 3 minutes per side. Add the asparagus, stir to combine and cook until tender, 1 to 2 minutes.

Add the honey mixture and cook until the chicken is cooked through, about 2 to 3 minutes.

Remove from heat and stir in the soy sauce. Serve with lime on the side.