Ali Slagle’s NYT weeknight stir-fry classic, refined by community feedback. Honey dialed to 2 tbsp for balanced sweetness, asparagus increased to 16 oz, garlic and shallot added for depth, red pepper flakes for heat, and arrowroot powder for a paleo-friendly coating that also gives the sauce a gorgeous glossy finish. The rice vinegar at the end is non-negotiable.
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Turmeric Black Pepper Chicken with Asparagus
Description
Ali Slagle's NYT weeknight stir-fry classic, refined by community feedback. Honey dialed to 2 tbsp for balanced sweetness, asparagus increased to 16 oz, garlic and shallot added for depth, red pepper flakes for heat, and arrowroot powder for a paleo-friendly coating that also gives the sauce a gorgeous glossy finish. The rice vinegar at the end is non-negotiable.
Ingredients:
Instructions
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In a small bowl, stir together 3 tablespoons water with the honey, black pepper, red pepper flakes, and 1/2 teaspoon of the salt. Set aside. Using 3 tablespoons instead of 1/4 cup water helps the sauce thicken faster so the asparagus doesn't overcook.
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In a medium bowl, stir together the arrowroot powder, turmeric, and 1 teaspoon of the salt. Pat the chicken dry, then add to the bowl and toss until well coated.
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Heat the oil in a 10-inch nonstick skillet over medium-high. Add the chicken in a single layer and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Watch the heat — arrowroot browns faster than flour.
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Add the garlic and shallot to the pan and stir for about 30 seconds until fragrant. Add the asparagus, season with a pinch of salt, and cook until crisp-tender, about 1 to 2 minutes.
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Pour in the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened and turned glossy, 2 to 3 minutes. The arrowroot gives the sauce a particularly nice sheen.
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Remove from heat and stir in the rice vinegar — don't skip this, it balances the honey. Season to taste with salt and pepper. Serve with lime squeezed generously over the top. Great over rice, farro, or quinoa.
turmeric, black pepper, chicken, asparagus, stir-fry, weeknight, quick, paleo, gluten-free, arrowroot
