 We recently bought asparagus at Costco, which means that we had TONS of asparagus. So I started looking for recipes for different ideas, and I found this recipe for Turmeric-Black Pepper Chicken with Asparagus from NYT Cooking and I knew I had to try it in the Delaney Test Kitchen for two reasons: #1 - it looked and sounded delicious, and #2 - it said "Total Time 15 minutes." As a working mom I need to know - can that be real?! This recipe was truly as easy as it seemed, and I even had everything I needed already in the pantry. And the best part? It truly was delicious!! I served it with rice at the request of my son, but this could easily be served with some of your favorite noodles. I think it took me closer to 20 minutes to make it, but who's counting? Even if it was 20 minutes, that is a weeknight win for me. I hope you enjoy it, too! Turmeric-Black Pepper Chicken with Asparagus INGREDIENTS:
Step 1: In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside. Step 2: In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated. Step 3: 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. Step 4: Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes. Step 5: Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes. Step 6: Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like. Comments are closed.
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