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Turmeric Chicken and Asparagus Stir-Fry
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.
Ingredients
- water1/4 cup
- honey3 tbsp
- ground black pepper3/4 tsp
- kosher salt1/2 tsp
- all purpose flour2 tbsp
- turmeric powder1 1/2 tsp
- kosher salt1 tsp
- chicken thighs, boneless, skinless; cut into 1 inch (2–3 cm) pieces1 lb
- coconut oil, or neutral oil1–3 tbsp
- asparagus, trimmed and thinly sliced on the bias1 lb
- kosher salt
- rice vinegar1 tsp
- lime, juiced1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine the water, honey, pepper, and salt to make the sauce. Set aside.
Combine the flour, turmeric, and salt together. Sprinkle over the chicken, and immediately toss to coat the chicken well.
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.
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.
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).
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.