Flavorful Turmeric Pepper Chicken (Print Version)
# Ingredients:
→ Sauce Elements
01 -
2 tablespoons soy sauce, reduced sodium is best
02 -
Juice from 1 lime, roughly 2 tablespoons
03 -
3 tablespoons honey
04 -
1 teaspoon freshly ground black pepper
05 -
¼ teaspoon powdered ginger
06 -
1 clove garlic, finely grated or minced
→ Chicken Mix
07 -
½ teaspoon cracked black pepper
08 -
2 teaspoons turmeric powder
09 -
2 tablespoons regular flour
10 -
¼ teaspoon kosher salt
11 -
1 pound chicken breast, boneless and skinless, diced into 1-inch chunks
12 -
4 tablespoons of canola oil for frying
→ Extras
13 -
About a pound of asparagus spears, trimmed and sliced into small pieces
14 -
1 tablespoon cornstarch
15 -
2 tablespoons plain water
# Instructions:
01 -
Mix honey, lime juice, soy sauce, garlic, pepper, and ginger thoroughly in a small bowl. Put it aside for later use.
02 -
In a mixing bowl, toss together the flour, turmeric, salt, and pepper. Coat the chicken chunks evenly in this mixture.
03 -
Warm up canola oil in a big frying pan over medium heat. Fry the chicken pieces until golden and fully cooked, which takes about 5 minutes.
04 -
Throw the asparagus into the skillet with the chicken and cook it for 5 to 7 minutes until tender.
05 -
Turn the flame to low and pour the prepared sauce on top. Scrape up any tasty bits from the bottom of the skillet, and let it bubble gently for a minute or two.
06 -
Mix the water and cornstarch well in a little bowl. Stir that into the skillet bit by bit until the sauce becomes thicker. Switch off the heat and serve it up.
# Notes:
01 -
Pro Tip: Have all your ingredients ready before cooking so your process is smoother.
02 -
Leftovers: Put any extras in a sealed container. Refrigerate for up to 4 days, or freeze for 6 months.
03 -
Advance Prep: The sauce can be made a week early, and you can dice the chicken up to a day ahead.