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.

Perfect stir fry. Subbed broccoli. A little too much honey flavor and not enough veg to meat ratio so next time would add some chili crisp or ginger and more veg (onion, celery, bell pepper). Great template for a stir fry.

Add 1-2 cloves garlicAdd red pepper flakes

Very low effort and fast

This was delicious and easy to put together. Next time I will double the honey sauce so there is extra for the noodles.

I cooked the asparagus separately and added it just before serving. Keeps it from being overcooked!!

Perhaps I used a too-floral honey, but even with 2 tbsp and added rice vinegar this dish is almost cloyingly sweet.

Too wet, too sweet, too bland.

Maybe add pineapple?

Add red pepper flakes & Chili crisp to marinade. Add peanuts with asparagus. Finish with teaspoon of soy sauce and rice vinegar, then lime juice.

It turned out pretty sweet, so I would reduce the amount, honey and increase the amount of soy sauce. We also added some garlic and it was nice. Hot pepper flakes are definitely recommended as well. It was quick to make!

Made exactly as directed and used hot honey. Perfection. So easy and so good.

I too added a couple cloves of garlic and a tablespoon of fresh ginger minced. Turned out fantastic.

Question: I’ve made this a few times with chicken or tofu and asparagus or broccoli whatever veggies I think will work. Always turns out delicious. We typically serve over mung bean vermicelli. Now I have lots of Japanese eggplant - the long skinny type - from my garden and wondering if that would work here with chicken or tofu or maybe even pork. The biggest question is the eggplant. Any thoughts?

Easy and quite delicious! I added only 1 Tbsp of honey and the resulting sauce was nicely balanced. Other than that I followed the recipe, including the squeeze of lime. Sadly, there were no leftovers.

I thought this was way too sweet, but my husband loved it. I'd cut down a bit on the honey next time.