Turmeric Black Pepper Chicken with Asparagus

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.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cuisine: Asian-Inspired

Courses: Entree

Difficulty: Beginner

Servings: 4

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:

2 tbsp honey
1 tsp black pepper, plus more to taste
1½ tsp red pepper flakes
½ tsp kosher salt (such as Diamond Crystal), divided
2 tbsp arrowroot powder
1½ tsp ground turmeric
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp coconut or avocado oil
3 cloves garlic, minced
1 shallot, thinly sliced
16 oz asparagus, trimmed and thinly sliced on an angle
1 tbsp unseasoned rice vinegar
1 lime, cut into wedges

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.

Keywords: turmeric, black pepper, chicken, asparagus, stir-fry, weeknight, quick, paleo, gluten-free, arrowroot