This recipe by Ali Slagle was included in a collection of meals that kids like. Which surprised me as these aren’t flavors I picture appealing to most children. But neither is pesto, which my picky grandson gobbles up; so who knows? It’s sweet and spicy and easy, all cooking together in the same pan. Turmeric is a strong earthy spice that turns everything bright yellow, which does blend nicely here with honey, black pepper and rice vinegar. Serve it over rice or noodles, and substitute green beans or another vegetable for the asparagus if you wish. I added some garlic and a sliced shallot along with the asparagus and would do that again. You could top the finished dish with cilantro or green onions as well. Very tasty! Rated 5 stars on the New York Times website.
3 Tbs. honey
3/4 tsp. black pepper, plus more to taste
Kosher salt
2 Tbs. all-purpose flour
1 1/2 tsp. ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 Tbs. coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 tsp. 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 tsp. salt; set honey mixture aside.
In a medium bowl, stir together the flour, turmeric, and 1 tsp. 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 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 the heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over the top, if you like. Serves 4.
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