Turmeric black pepper chicken
Saw this recipe on NY times cooking. And it turned out quickly and easily. Has been made multiple times now during this pandemic, so definitely worth trying. INGREDIENTS 3 tablespoons honey ¾ teaspoon black pepper , plus more to taste Kosher salt 2 tablespoons all-purpose flour 1 ½ teaspoons ground turmeric 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 1 tablespoon coconut or canola oil 12 ounces asparagus, trimmed and thinly sliced on an angle 1 teaspoon unseasoned rice vinegar or soy sauce 1 lime, cut into wedges (optional) 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. In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated. In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on bo
