by Susan Hanna
This tasty stir-fry from NYT Cooking is a quick weeknight meal. Make a simple sauce of water and honey and toss the chicken in flour, turmeric and salt. Cook the chicken for a few minutes, add chopped asparagus and then the honey mixture. Cook for a few more minutes until the chicken is done and the asparagus is tender.
Avoiding Additives and Preservatives
Check the turmeric to make sure it does not contain colour or anti-caking agents. I used Marukan rice vinegar. For more recipes using all-natural ingredients, visit Eye For a Recipe.
- 3 tablespoons (45 ml) honey
- ¾ teaspoon (3.75 ml) black pepper, plus more to taste
- Kosher salt
- 2 tablespoons (30 ml) all-purpose flour
- 1 ½ teaspoons (7.5 ml) ground turmeric
- 1 pound (454 g) boneless, skinless chicken thighs, cut into 1-inch (2.54-cm) pieces
- 1 tablespoon (15 ml) canola oil
- 12 ounces (340 g) asparagus, trimmed and thinly sliced on an angle
- 1 teaspoon (5 ml) unseasoned rice vinegar or soy sauce
- 1 lime, cut into wedges (optional)
- In a small bowl or measuring cup, stir together ¼ (60 ml) cup water with the honey, pepper and ½ (2.5 ml) teaspoon salt; set honey mixture aside.
- In a medium bowl, stir together the flour, turmeric and 1 teaspoon (5 ml) salt. Add the chicken and toss until coated.
- In a medium (10-inch/25-cm) non-stick skillet, 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.
- Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
From NYT Cooking