Turmeric-Black Pepper Chicken With Asparagus Recipe (2024)

One of the best flavor to effort ratios of any meal I have made.

The recipe as-is was sort of ho-hum, so I substituted sliced white bread for the chicken, used peanut butter instead of asparagus, and grape jelly instead of turmeric. Served with a glass of milk and it was wonderful - rave reviews from everyone.

We made this with chicken breast instead of thighs, added thinly sliced onion when we added the asparagus and added some crushed red pepper. Served with basmati rice - this is the best dish we've made in a long time!

I used tofu instead of chicken and it was delicious!

Good as is, not great. It was too plain and too sweet. I cooked it in a wok, added charred cabbage, peanuts and cilantro. Less honey, more rice vinegar. Added soy sauce and chili crisp. Topped with cilantro and green onions. Now it's delicious!

I added in chopped garlic and ginger after browning the chicken. I also added the crushed red pepper to the honey mix. Delicious! It got rave reviews from the family.

Cooked as written. Served over quinoa as we had some already cooked. Extremely quick, easy and tasty! Would potentially spice it up next time with some red pepper flakes, but would make again either way.

In a quest to avoid grocery shopping I had to work with what I had. Tofu instead of chicken, broccoli instead of asparagus, lemon instead of lime, served over some old rice vermicelli noodles I found in the pantry. Threw on some chopped peanuts for good measure because I like crunch. Was delicious! One small coronavirus silver lining is learning to become more adaptable.

There is nothing bland or ordinary about this dish. The flavors are both rich and sublime. The only changes I made were adding thinly sliced shallots with the asparagus, a pinch of red pepper flakes in the honey mixture, and a full tablespoon of rice vinegar at the end. I also reduced the honey to 1 TB. It’s a beautiful presentation with the golden chicken and green asparagus slivers. I served it over quinoa with apple arugula salad on the side. Will definitely be making this again!

Can’t remember the last time I made anything without either an onion or garlic! Made this exactly as stated, except for adding a pinch of red pepper. I did add the vinegar at the end- which is perfect! Very tasty and super easy! My family asked for a do over next week. Nice to have recipes with no hard to come by ingredients during the shelter in place!!

I’ve never felt so compelled to comment on a recipe. It was so easy, yet the result was so amazing and satisfying! I added red pepper flakes for an extra kick and served with creamy rice. Will be making again, often.

In the true use-what-you-have spirit of the recipe I made it with thin pork slices that I sliced into strips; romanesco cauliflower; and maple syrup instead of honey. I served it over rice noodles. I thought it was great and. I’ll definitely make it again.

This was really fabulous. Based on comments from other folks, I cut back the honey slightly, using 2 tablespoons. I also used chicken breast because that's what I had; it was plenty juicy and tender so the switch didn't cause any problems. One other thing I did was to add about a teaspoon of chili-garlic sauce (Tuong Ot Toi, from Huy Fong) to the honey mixture; added just a bit of kick, although the black pepper really takes center stage here. Don't be tempted to cut back on the black pepper!

So good and so quickly done! I used curry instead of turmeric which also works well.

My husband made this for dinner tonight and had it with brown rice, pretty quick and easy. We added a little less honey and it tasted great. Would add some chili flakes next time for some spice. Overall a great dish.

The dish had a really strong turmeric taste that did not go great with the asparagus but I'm inclined to try again just based on the rave reviews here. I followed directions to a T, BUT.... I doubled it. Maybe that was the issue - overcrowding the pan? : shrug:

I agree that this packs a lot of flavor with a lesser amount of time and work. I did augment it a bit with chili sauce and may try other additions next time. One suggestion: remove the sauteed chicken from the pan and cook the asparagus separately. I found that it took way more than 2-3 minutes for the main part of the stems to become edible. Then add the chicken and the sauce after asparagus is close to done.

Delicious and relatively quick! Made as-is with the following modifications: added a pinch of red pepper flakes to the honey mixture, added garlic and grated ginger with asparagus, added a scallion with the chicken. Topped with cilantro and lime before serving. Would recommend and plan to make again.

Different and delicious. I removed the chicken from skillet after browning, sautéed some mushrooms, then added chicken back with the asparagus. NOTE: The turmeric will stain anything it touches. Watch your clothing around the skillet, and put away your cloth napkins!

I grated about 2T fresh ginger and added with the asparagusDouble recipe, but 1 1/2 honey and water (otherwise too sweet)

Cayenne and water chestnuts were nice additions.

I might add onion, and how about some cashues? I like the idea of adding chili flakes as well.

Loved this! I didn’t have turmeric so used 3/4 tsp cumin and 3/4 tsp ground ginger. Will definitely make this again.

The flavour combination is amazing, beefed up with ginger and pul biber. Halved the honey (too sweet otherwise), adding a good pinch of the biber (red pepper flakes) to the sauce. Added ginger, diced, to hot peanut oil before frying the chicken (after leaving to stand for 12 hours to let those flavours meld.) It's not asparagus season in the UK, so I used green beans and threw in a carrot and a wilting choi, chopped. Soy sauce & rice vinegar to end, and garnished with toasted cashews. A keeper.

Too much black pepper. Use about a half teaspoon. Served with ramen noodles. Otherwise, delicious and different.

I made this as the recipe said, substituting only chicken breasts for the thighs, and it was so good. It was very quick and easy to cook. I will be making this on days. I want something really good without a lot of effort.

I made this and it was super easy and delicious. I served it with fried polenta, and it was perfect. I will do it again because it was so easy!

This has become our go-to stir fry in a pinch! So fast and yummy. We use broccoli when asparagus isn't in season and it's also very good!

I added some red pepper flakes to the honey mixture and an additional teaspoon of vinegar. Added some broccoli flowerets too.

Surprisingly delicious with very little effort! I will add more black pepper and red pepper flakes for a little punch next time.... and that will be very soon...