Turmeric Chicken with Asparagus
Based on recipe Turmeric-Black Pepper Chicken With Asparagus
by Ali Slagle, in the NYT
Turmeric Chicken with Asparagus
Based on recipe Turmeric-Black Pepper Chicken With Asparagus
by Ali Slagle, in the NYT
Cooking Instructions
- 1
In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
- 2
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- 3
Prepare rice noodles per package directions.
- 4
In a medium nonstick skillet or wok, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- 5
Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- 6
Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper and toss with noodles. Serve with lime squeezed over top, if you like.
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