Turmeric Chicken and Asparagus Stir-Fry

__notoc__ This recipe, adapted from the New York Times, comes together relatively quickly. The ingredients can be prepared in advance to save time, picking up at the first steps of the procedure.

serves 2

Ingredients

• ¼ cup water
• 3 tbsp honey
• ¾ tsp ground black pepper
• ½ tsp kosher salt
• 2 tbsp all-purpose flour
• 1½ tsp powdered turmeric
• 1 tsp kosher salt
• 1 lb boneless skinless chicken thigh, cut in 1 inch (2–3 cm) pieces
• 1–3 tbsp coconut or neutral oil
• 1 lb asparagus, trimmed and thinly sliced on the bias
• Kosher salt
• 1 tsp rice vinegar
• 1 ea. lime, juiced

Steps

1. Combine the water, honey, pepper, and salt to make the sauce. Set aside.
2. Combine the flour, turmeric, and salt together. Sprinkle over the chicken, and immediately toss to coat the chicken well.
3. Heat the oil in your pan over medium-high heat. Add the chicken, and cook, tossing as needed, until golden brown all over. If it starts darkening too quickly, lower the heat.
4. Add the asparagus to the pan, and season with a pinch of salt. Cook for 1–2 minutes, or until tender but still crisp. Note that the asparagus will continue cooking.
5. Stir in the prepared sauce, and simmer everything until the chicken is cooked through and the sauce has thickened to your taste (about 2–3 minutes).
6. Remove from the heat, and stir in the rice vinegar and lime juice. Adjust the seasoning with additional salt, pepper, vinegar, and lime to taste.

More recipes with honey, flour, turmeric, chicken, coconut, asparagus, vinegar or lime

Adapted from “Turmeric Chicken and Asparagus Stir-Fry” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.